Thoroughly wash and peel the jicama. Cut jicama into small chinks. Place jicama in small amounts into the chute of a large food processor fitted with a shredding blade. Repeat until all the jicama is shredded. Process the jicama into rice size pieces Place the shredded jicama into a mesh strainer and press out as much excess moisture as possible
Place press in a thin layer jicama onto a lined paper plate. Cover with another paper towel and press firmly to remove excess moisture. Repeat until all the jicama is pressed and on the lined paper plate. Cover with another paper towel. Set aside for about 5 minutes to continue to absorb any excess moisture
While the jicama is absorbing. Preheat the oil in a large skillet for about 5 minutes over medium heat or until it is hot. Add the shredded jicama. Stir to lightly coat the jicama with oil. Add the salt, pepper, onion powder and garlic powder or seasonings of choice Stir to evenly distribute the seasonings. Cooke
Add the mixed vegetables and stir to distribute the vegetables. Cook another 5 minutes or until the vegetables are heated through. Remove from the heat. Allow to cool slightly. Scoop desired amount onto a plate. Serve warm. Store leftovers in an airtight container in the refrigerator up to 1 week