For the Rice:
Cook rice so that finished amount totals to about 2.5 cups (read package directions; some are different).
For the Veggies:
While your rice is cooking, chop everything into bite sized pieces and transfer to a large bowl.
Head a large skillet or wok on med-high heat.
Toss the veggies around to mix them, then transfer them to the pan.
Stir occasionally to prevent burning.
Transfer veggies to a large bowl.
For the Sauce:
Whisk together all sauce ingredients in a small bowl.
Transfer to a pan on low-med heat.
Bring to a boil.
Reduce heat to low and stir.
Transfer cooked rice to veggie bowl.
Stir, evenly coating everything with sauce.
Using a ladle, large spoon or measuring cup, transfer mixture into wide-mouth Mason jars, or meal prep containers.