Prep Everything: Chop 3 green onions (white and green parts separated), grate 2 medium carrots, and dice 1 medium zucchini and 1 red bell pepper. Measure 2 cups frozen peas, ½ cup olives, and 1½ cups cooked basmati rice. In a small bowl, whisk together 2 tablespoons extra virgin olive oil, 1 teaspoon turmeric, 1 teaspoon dried oregano, 4 tablespoons vegetable broth, 2 tablespoons lemon juice, 1 tablespoon mustard, 2 cloves garlic (grated), ½ teaspoon salt, and pepper. Set the sauce aside.

Start Cooking the Veggies: Heat a little olive oil in a large skillet over medium heat. Add the green onion whites, carrots, and red bell pepper. Cook 4–5 minutes, until they soften.

Add Remaining Veggies: Stir in the zucchini and peas. Add a small pinch of salt and pepper. Cook on medium-high for 3–4 minutes, keeping the veggies bright and slightly crisp.

Add Rice and Sauce: Add the cooked rice and olives. Pour in the sauce and cook 2–3 minutes, stirring often, until everything is hot and lightly coated. Tip: Want crispy rice? After mixing the rice and sauce, turn the heat to high and let it sizzle for 1–2 minutes without stirring to create golden, caramelized bits.

Finish and Serve: Serve warm topped with the green onion tops. Add optional protein like a fried egg, shrimp, or rotisserie chicken. A spoonful of Greek yogurt thinned with lemon adds a creamy finish. Leftovers keep well for meal prep.