Thinly slice the pepper and onion so they cook quickly.
1 tablespoon peanut oil
1/2 cup thinly sliced onion
1 teaspoon minced garlic
1 1/2 cups sliced zucchini
1/4 cup chopped walnuts
1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
How to Make It
Heat a wok or skillet over medium-high heat. Add peanut oil; swirl. Add onion and garlic; stir-fry 1 minute. Add zucchini and walnuts; stir-fry 2 minutes. Add rice; stir-fry 1 minute. Stir in vinegar, Dijon mustard, and salt
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