Instructions

1. Cook rice ahead of time with ¾ tsp salt.
2. Fluff to separate and drizzle 2 tsp oil to prevent sticking.
3. Combine the sauce ingredients, whisk and set aside.
4. In a large wok, heat oil, on high heat, add the vegetables and stir-fry for 2 minutes.
5. Add the prepared sauce and stir.
6. Incorporate the rice into the vegetables.
7. When thoroughly heated, sprinkle green onions, mix and remove from heat.
8. Serve.
9. Variation: When incorporating the rice, scrambled eggs or shredded cooked chicken can also be added.