Start by rinsing your white rice under cold water until the water runs clear. Place the rice in a pot with 4 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 to 18 minutes. Once cooked, fluff the rice with a fork and set it aside. Rinsing the rice prevents it from becoming gummy during the meal prep process.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced yellow onion and sauté for about 3 to 4 minutes until it becomes translucent and slightly browned. Add the minced garlic and cook for another 60 seconds until fragrant. Do not let the garlic burn, as it will turn bitter.

Add the ground beef to the skillet with the onions and garlic. Use a wooden spoon or spatula to break the meat into small crumbles. Cook the beef until it is completely browned and no pink remains. Carefully drain any excess grease from the pan to keep the meal lean and prevent the rice from getting soggy later.

Pour the frozen mixed vegetables directly into the skillet with the beef. There is no need to thaw them first. Stir the mixture and cook for 3 to 5 minutes until the vegetables are tender. Pour in the soy sauce and beef broth (or bouillon mixed with a little water). Stir well to ensure the beef and vegetables are evenly coated in the savory sauce.

Add the cooked rice into the skillet with the beef and vegetable mixture. Toss everything together until the rice has absorbed the sauce and the colors are vibrant. Taste and add salt or pepper if needed. If you are meal prepping, divide the mixture into four equal airtight containers. Let the food cool slightly before sealing the lids and placing them in the refrigerator.