10 small, fresh Brussels sprouts, quartered
1/2 small onion, sliced
4-5 baby carrots, sliced on the bias
1-2 white mushrooms, quartered
1 clove garlic, minced
left over roast pork
1 cup precooked brown rice (I had short-grain, but also use brown basmati)
salt, pepper, and ground cumin to taste
1-2 tbsp cold-pressed olive oil
shoyu sauce (to taste)

Heat a non-stick skillet over med. heat. Add oil till hot. Add Brussels sprouts, carrots and onions that have been seasoned with the salt, pepper, and cumin and quickly sear. Reduce heat to med.-low and cover and cook for 7-8 minutes till veggies are tender but still have color.

Add pork, rice, mushrooms and garlic mixing well. Continue cooking till pork and rice are heated through. Sprinkle with shoyu sauce and cook a bit longer.

Plate and enjoy!

NOTE: this recipe is for one.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.