|3||cups cooked short-grain brown rice|
|2||cups cooked cabbage and carrots|
|¾||cup chicken cooking
|Salt and black pepper, to taste|
|2||tablespoons soy sauce|
|¼||cup brown sugar|
|1||teaspoon crushed red
|2||steamed chicken breasts, thinly sliced|
|1||tablespoon sesame seeds|
|1||sheet nori (seaweed), crumbled|
|2||scallions, thinly sliced|
1. In a saucepan over medium heat, combine the rice, cabbage, carrots, ½ cup of the cooking liquid, salt, and black pepper. Cook, stirring, until heated through.
2. In a skillet over medium-high heat, stir together the remaining ¼ cup cooking liquid, soy sauce, brown sugar, and red pepper. Bring to a boil, and simmer for 3 minutes or until thickened.
3. Add the chicken and cook 3 to 4 minutes more or until the chicken is hot.
4. Divide the rice mixture in 4 shallow bowls. Top with chicken and its glaze; garnish with sesame seeds, crumbled nori, and scallions. Karoline Boehm Goodnick