This was very good. My husband wants us to make it "once/week." Healthy changes we made: Only need 1/2 to 3/4 cup rice. Instead of frozen asian veggies, we cut up 2 small bell peppers, garlic cloves, 4 green onions, 2 cups broccoli, and 1 chopped onion. Also, some canned asian veggies: baby corn & water chestnuts. We added sesame seeds and sliced almonds to the wok first, to get them nicely toasted. Cut back the soy sauce to just 1-2 Tbsp. And used olive oil and a dash of sesame oil for flavor to saute everything.