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!
Adventures of Dorrie Anne 