3 cups cooked brown rice
1 teaspoon vegetable oil
1/2 tablespoon fresh ginger, grated
1 clove garlic, minced
1 pound frozen oriental-mix vegetables
2 teaspoons sesame oil
2 tablespoons light soy sauce
Heat oil in large nonstick skillet or wok over medium-high heat. Add the garlic and ginger and saute 2 minutes. Add the vegetables and saute until crisp-tender, about 5-6 minutes. Season with soy sauce and sesame oil. Serve the vegetable stir-fry over the brown rice.