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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