Salad Bar Vegetable Stir-fry

Cook rice in 1 cup water with salt as directed on package.

Meanwhile, in 10-inch skillet or wok, heat oil over medium-high heat.

Add cauliflower and carrots; cook and stir 4 minutes.

Add broccoli; cook and stir 1 minute.

Add 3 tablespoons water. Reduce heat to medium; cover and cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.

Add pea pods, bell pepper and stir-fry sauce; cook and stir until thoroughly heated.

Sprinkle with sunflower seeds.

Serve over rice.