Start your rice first. If using a slow cooker, it will take about 20 minutes but stove top is typically 45 minutes. So plan cooking your veggies about halfway through rice cooking time so they stay fresh and green.
Pull your stir-fry vegetables and pineapple out of the freezer to soften a little.
Over medium high heat in a heavy bottom pot or deep skillet, add oil and saute garlic and onion until fragrant. Add corn and fry until onions and corn brown a little.
Chop the larger bits of the bag of stir fry vegetables into bite sized pieces and add to the onions, garlic and corn.
Let everything come to temperature, stirring frequently.
For the sauce, whisk all ingredients together. Adjust spices as needed.
Once your rice is finished add rice and sauce to the veggies and stir.
Garnish with green onions and serve.

Rice:
3 cup cooked brown rice
1/4 red onion, finely minced
3-5 cloves of garlic, finely minced
extra virgin olive oil (can use coconut oil or omit oil)
1 bag frozen stir-fry vegetables, chopped into bite size pieces
2-3 cup frozen pineapple, chopped into bite size pieces
2-3 green onions, diagonally chopped, for garnish
1 (15 oz) can of sweet corn, drained
Sauce:
1/4 cup low-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon - 1 tablespoon coconut sugar
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/4 teaspoon ginger powder
1/4 teaspoon onion powder