Place tea bags in 4-cup measuring cup and cover with 3 cups water. Steep 7 to 10 minutes. Discard tea bags.
Combine rice, garlic, ginger and tea in a medium saucepan and bring to a boil. Cover pan, reduce heat to medium low and simmer 10 minutes.
Add frozen vegetables and cover pan again. Cook 5 to 10 more minutes or until tea is absorbed and vegetables are hot and crisp-tender. Stir in green onions and sesame seeds and season with salt and pepper, if desired.