This tasty version of the Chinese take-out favorite, Vegetable Fried Rice, can be made quickly —  especially if you’ve cooked the rice ahead of time.

Serves: 6

• 1 1/4 cups raw brown rice
• 1 1/2 tablespoons olive or other healthy vegetable oil
• 1 medium onion, quartered and sliced
• 8-ounce bag frozen mixed vegetables, thawed
• 4 to 5 scallions, minced
• 15-ounce can baby corn, drained, cut in half if long
• 1 teaspoon dark sesame oil
• 1 to 2 teaspoons grated fresh or jarred ginger
• 3 tablespoonsreduced-sodium soy sauce, or to taste
• Freshly ground pepper to taste

Bring 3 cups water to a simmer in a saucepan. Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.

Heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.

Add the mixed vegetables and scallions and stir-fry over medium-high heat for 5 minutes.

Stir in the cooked rice, sesame oil, and ginger. Season to with soy sauce and pepper. Stir fry for another 2 to 3 minutes, then serve.

• For more ways to use brown rice, explore Classic Rice Dishes. ^[1]