Preheat the oven to 350 degrees. Bring a medium pot of water with a large pinch of salt to a boil. Add the rice to the boiling water and cook for 20-25 minutes. Once tender, drain, rinse with cold water, and set aside.

Core, seed, and remove white ribs from the bell pepper, then finely dice. Peel and dice the carrot. Cut the green beans into 1-inch pieces. Thinly slice the scallions, keeping the whites and greens separate. Cut the corn kernels off the cob.

Place the cashews and almonds on a baking sheet. Place in the oven 4-6 minutes, until toasted and fragrant. Keep an eye on them-they can burn easily! Once cooled, roughly chop

Heat a drizzle of olive oil in a large pan over medium heat. Add the carrots and half the bell pepper and cook, tossing, for about 5 minutes, until slightly softened. Season with salt and pepper. Add the green beans and corn and cook, tossing, for another 5 minutes, until the green beans are crisp-tender. Set aside.

Heat a drizzle of olive oil in the same pan over medium-high heat. Add the rice and cook, tossing, for 2-3 minutes, until slightly crispy. Return the veggies to the pan along with the scallion whites, remaining bell pepper, and soy sauce (to taste). Cook for another minute or two until warmed through. If you have an egg handy, move the rice to the side and add the egg. Scramble and once cooked, toss it into the rice.

Serve the brown rice and veggies and sprinkle the almonds, cashews, and scallion greens on top! Enjoy!