Ingredients
1/4 cup finely chopped onion2 teaspoons canola oil2 teaspoons minced fresh gingerroot2 garlic cloves, minced3 tablespoons reduced-sodium teriyaki sauce2 tablespoons lime juice1 teaspoon brown sugar1/4 teaspoon salt1/4 teaspoon hot pepper sauce3 cups cold cooked rice2 cups frozen mixed vegetables, thawed
Preparation
In a large nonstick skillet, saute onion in oil until tender. Add ginger and garlic; saute 1 minute longer or until garlic is tender. Add the teriyaki sauce, lime juice, brown sugar, salt and hot pepper sauce; bring to a boil. Reduce heat; cook and stir for 2 minutes. Add rice and mixed vegetables; cook and stir over medium heat until vegetables are tender.
