This is one of those dinners that when you sit down and get firmly established with eating, you think “Why don’t I make this more often?”.
The rice is a snap and takes no effort. The veggies are carrots, celery, bok choy, onions, and mushrooms, with a bunch of browned pineapple to add some interest. Add some sliced boneless chicken breast that you cooked two or three nights ago, and dinner is almost instantaneous.
At the table, I liberally sprinkled my food with sliced almonds, soy sauce, and sesame oil.
The best part was that there was enough left for another round on another night. BONUS!