Frozen mixed vegetables go from the bag to the pan in minutes with garlic, ginger, and soy sauce for a simple stir-fry over rice. The broccoli, cauliflower, and carrots stay crisp while the sauce comes together as they cook.

Serves 2. 25 minutes, 12 at the stove.

About 640 calories a serving, 15 g protein, 109 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a pot. Stir in 1 cup rice and a pinch of salt. Cover, reduce heat to low, and cook for 15 minutes.15 min
2. While the rice cooks, mince 2 garlic cloves. Heat 2 tablespoons oil in a large skillet over medium-high heat.
3. Add the minced garlic and 1 tablespoon grated ginger to the hot oil and cook for 30 seconds until fragrant.
4. Tip the frozen vegetables directly into the pan and stir-fry for 4 minutes, stirring often, until the vegetables are heated through and just tender.4 min
5. Pour in 3 tablespoons soy sauce and toss to coat the vegetables evenly. Taste and adjust seasoning with salt and pepper.
6. Fluff the rice with a fork. Divide the rice between two bowls and top with the stir-fried vegetables.

Note Swap in tamari or coconut aminos if you prefer. Leftovers keep refrigerated for two days; reheat gently and add a splash of water to restore moisture. Serve with a squeeze of lime or sriracha on the side for heat.