Directions

1. Mince 4 cloves garlic and thinly slice 4 scallions, divide in half and add to two small bowls. Shred carrots and set aside.
2. Cube zucchini and bell pepper, snap green beans, and cut broccoli into small florets. Grate broccoli stem. Add to a large bowl and set aside.
3. To make the sauce: Peel and grate fresh ginger. Combine soy sauce, canola oil, 1/2 of the prepared garlic and scallions, apple cider vinegar, and red pepper flakes 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 packaged rice and sauce to the skillet and stir to combine.
7. Cook for an additional 1-2 minutes until the rice is warmed through. Serve and enjoy!