Dice the onion, slice the red peppers and zucchini into bite-sized pieces, and quarter or slice the brown mushrooms depending on their size.

Mince the ginger and garlic cloves.

In a small saucepan, combine the soy sauce, 60 ml water, brown sugar, honey, minced ginger, and minced garlic.

Heat over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer.

In a tiny bowl, whisk together the cornstarch and 2 teaspoons cold water to create a slurry.

Pour the cornstarch slurry into the simmering sauce while stirring constantly. The sauce will thicken quickly.

Remove the sauce from the heat and set aside.

Heat the cooking oil in a large wok or frying pan over high heat.

Add the diced onion and stir fry for 1-2 minutes until slightly softened.

Add the sliced red peppers and zucchini. Stir fry for 3-4 minutes until they start to soften but are still crisp.

Add the brown mushrooms and continue to stir fry for another 3-5 minutes until they have released their liquid and started to brown.

Add the leftover rice to the pan. Break up any clumps and stir fry for 1-2 minutes to heat it through.

Pour the prepared teriyaki sauce over the vegetables and rice. Stir well to coat everything evenly.

Cook for another 1-2 minutes, allowing the sauce to heat through and coat the ingredients.

Serve your delicious Veggies Stir Fry with Homemade Teriyaki Sauce hot. Enjoy this quick and tasty meal!