Bring 4 cups of water to a boil in a medium saucepan. Add 2 cups rice, a pinch of salt and bring back to a boil. Reduce heat to low, cover and steam for 50 minutes.
When the rice has 20 minutes remaining, begin preparing the vegetables. Slice the green onions, using all of the white and about 3” of the greens. Mince the garlic and mince the cilantro, set all aside.
Preheat a large nonstick pan over medium heat. Add 1 T. vegetable oil and heat 30 seconds. Gently slide in the frozen Asian vegetables and stir-fry until they are defrosted, any extra moisture has evaporated and they are beginning to brown (you may need to add another T. of oil, that’s ok). This will take about 10 minutes.
Add the green onions and garlic and stir-fry another 3-4 minutes until fragrant.
Add the ¾ cup soy-vay and cook another 5-6 minutes until beginning to thicken slightly.
Finish with the minced cilantro leaves.
Serve steamed brown rice with the vegetables and a nice spoonful of sauce.
*Use precooked frozen rice to save time.
*Use extra rice that you already cooked and froze yourself! Save time and money!
*Feel free to add in any extras. Have extra chicken from dinner earlier in the week-add it! Have extra steamed vegetables, add them!