Salad Bar Stir-Fried Rice

Name: Salad Bar Stir-Fried Rice
Yield: 6 cups or 4 (1 ½-cup) Servings; WPS = 12 oz.
Ingredients: 1 extra-large vegetable bouillon cube and 1 ¼ cups water or 1 ¼ cups vegetable broth; 1 extra-large vegetable bouillon cube and 1 ¼ cups water or 1 ¼ cups vegetable broth; 1 extra-large vegetable bouillon cube and 1 ¼ cups water or 1 ¼ cups vegetable broth; ⅓ cup soy sauce; 2 tablespoons light brown sugar; 1 teaspoon chili-garlic paste or ¼ teaspoon crushed red pepper; 1 teaspoon chili-garlic paste or ¼ teaspoon crushed red pepper; 1 tablespoon cornstarch; 1 tablespoon vegetable oil; 4 cups chopped vegetables, such as bell pepper, yellow squash, shredded carrots, asparagus, green beans, mushrooms, cabbage; 4 cups chopped vegetables, such as bell pepper, yellow squash, shredded carrots, asparagus, green beans, mushrooms, cabbage; 4 cups chopped vegetables, such as bell pepper, yellow squash, shredded carrots, asparagus, green beans, mushrooms, cabbage; 4 cups chopped vegetables, such as bell pepper, yellow squash, shredded carrots, asparagus, green beans, mushrooms, cabbage; 4 cups chopped vegetables, such as bell pepper, yellow squash, shredded carrots, asparagus, green beans, mushrooms, cabbage; 4 cups chopped vegetables, such as bell pepper, yellow squash, shredded carrots, asparagus, green beans, mushrooms, cabbage; 4 cups chopped vegetables, such as bell pepper, yellow squash, shredded carrots, asparagus, green beans, mushrooms, cabbage; 4 cups chopped vegetables, such as bell pepper, yellow squash, shredded carrots, asparagus, green beans, mushrooms, cabbage; 4 cups leftover cooked white or brown rice; 4 cups leftover cooked white or brown rice