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Ok, everyone, here it is! Meal #2. I absolutely love this recipe! It is my go to-last minute-kids are hungry-and I have nothing but rice in the fridge-meal. Not only is it quick (pre-make the rice and this dish literally takes 10 minutes!), but you can feel really good about giving this to your family because it is super nutritious; fiber, protein, carbohydrates; this dish has it all.  Enjoy!

JK

2 C brown rice (uncooked)

1 small yellow onion, diced

1 1/2 C frozen stir fry vegetables; peas, corn, edamame, carrots etc

1/2 cashews (or other nut of your choice)

2-3 green onions, chopped

2 Tbsp sesame seeds (optional)

1/4 terriyaki sauce (or use the homemade recipe below*)

Prepare the rice first. If you have a rice cooker, now’s the time to use it! Cook the rice according to your machine’s instructions.  Set it in the morning before work and your rice will be ready when you get home!

In a large skillet, warm up a drizzle of olive oil (or oil of your choice) on medium heat.  Add the diced onion, a dash of salt and saute for 2-3 minutes or until translucent.  Add the frozen vegetables and cover the skillet for a couple of minutes to defrost the veggies.  Once the veggies have started to soften, add the cashews and stir.  Let the cashews fry up a little bit and then add the rice.  Crank up the heat to high for a few minutes and let all of the ingredients crisp up a little bit, tossing with a spatula frequently.  Add the terriyaki sauce and stir.  Remove from heat and top with green onions and sesame seeds.

*Homemade Terriyaki Sauce

2 Tbsp low sodium soy sauce or tamari

2 Tbsp agave or maple syrup

1 Tbsp water

1 Tbsp rice wine vinegar

1 Tbsp mirin

1 tsp sesame oil

1/2 tsp fresh grated ginger

Whisk everything together and set in fridge until ready to use.