You can also do a nice chicken fried rice. The "recipe" goes something like this: cook your brown rice. In a nonstick skillet coated with cooking spray over med. heat scramble an egg and remove. Increase heat and add chicken strips, scallions, thawed frozen peas and carrots cut into matchsticks. Cover and cook about 2 min. - until carrots seem tender enough. Add the rice, some (low sodium) soy sauce and about 2 tsp sesame oil if you have it or vegetable oil. Heat through and serve. It's a forgiving dish meaning you can adjust ingredients to taste. I've even thrown in some leftover spinach. It's best to cook the rice the day before or several hours ahead of time and refrigerate. It gets gooey if you throw it in right after it's cooked. Ask me how I know! You can cut your scallions and carrots way ahead of time also - so everything is ready and you only have 1 pot to clean after dinner. You can substitute pork or shrimp for the chicken if you want.