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Using a non-stick skillet, water sauté your veggies from hardest to softest by adding 1 Tablespoon of water at a time as needed.
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Start with your carrots and baby bok choy, then add your squash, onion, and bell pepper, and add in the corn and edamame at the end. This allows you to sauté everything in one pan and achieve even cooking.
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Once all veggies are sautéed and lightly browned, transfer to a plate or bowl.
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Heat your rice up in the non-stick skillet, adding small amounts of water as needed.
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Season with salt and pepper to taste.
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Mix veggies into the rice and serve.