Directions

1. Peel and grate fresh ginger. Grate broccoli stems. Shred carrots using larger holes on grater and set aside. Snap green beans.
2. Cube zucchini and bell pepper and cut broccoli into small florets. Add to a large bowl and set aside.
3. Mince 4 cloves garlic and thinly slice 4 scallions, divide in half and add to two small bowls. To make the sauce, combine soy sauce, canola oil, 1/2 of the prepared garlic and scallions, rice vinegar, zest and juice of one lime, red pepper flakes, and honey in a bowl. Whisk together and set aside.
4. In an electric skillet, heat 3 teaspoons oil to medium heat. Add other bowl of prepared garlic and scallions, and ginger to the skillet. Cook, stirring constantly, for 1 minute.
5. Add shredded carrots, zucchini, bell pepper, green beans, and broccoli to the skillet. Stir constantly until the vegetables are tender, about 5 minutes.
6. Add sauce and packaged rice to the skillet and stir to combine.
7. Cook for an additional 1-2 minutes until the rice is warmed through. Serve and enjoy!