Preheat a large skillet, add 2 tbsp of the butter to pan and then add in all your veggies (frozen mixed, onion, garlic, scallions). Cook until fragrant, about 3 minutes. Your veggies will begin to crisp up.

Then add in rice and mix until well incorporated. Cook for another 4 minutes. Add last remaining tbsp of butter in.

In a small bowl combine all sauce ingredients (gluten-free soy sauce, sesame oil, rice vinegar, salt, pepper), stir. Then add to your rice mixture. Cook for 2 minutes and serve immediately.

Notes: Keep in the fridge for up to 4 days in a air tight container. To reheat simply add to a pan with a little olive oil and cook until warm.