- 1/2 teaspoon canola oil
- 1/2 teaspoon dark sesame oil
- 1/2 cup onions, chopped
- 1/4 cup carrots, peeled and chopped
- 1/4 cup celery, finely chopped
- 1/4 cup sweet red pepper, seeded and chopped
- 1/4 cup canned baby corn, drained and rinsed
- 1 1/4 cups cooked brown rice
- 1/4 cup frozen green peas
- 1/4 cup fresh spinach
- 2 teaspoons low-sodium tamari or soy sauce
- 1 teaspoon sugar
- In a 10-inch (25-cm) nonstick skillet, warm the oils over medium-high heat. Add the onions, carrots, celery, peppers, and corn, and saute until the vegetables are slightly softened, 2 to 3 minutes.
- Stir in the rice, peas, spinach, tamari or soy sauce, and the sugar, and saute until the rice is heated through, about 3 minutes. If necessary, add a few drops of water to prevent sticking. Serve immediately.