Ingredients

• 1 tbsp oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 cup frozen peas and carrots
• 1/2 cup frozen corn kernels
• 1/2 cup shredded red cabbage
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 4 cups cooked rice, chilled
• 1/4 cup soy sauce
• 2 green onions, sliced

Preparation

In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and red bell pepper and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the frozen peas, carrots, and corn. Cook, stirring, until they soften, about 1 minute. Stir in the red cabbage, garlic, and ginger. Continue to cook, stirring, until they become fragrant, about 30 seconds to 1 minute. Add the rice and soy sauce. Continue to cook, stirring, until the rice is hot, about 2 to 3 minutes.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.