Instructions: Spread the rice onto a cookie sheet or pan and place in the freezer.

Chop the pear half and set aside. In a small bowl, combine 2 tablespoons of the pear juice teriyaki sauce. Set aside.

Prepare the other vegetables: finely diced onion; peeled and shredded broccoli stalk, shredded zucchini, shredded carrot, and sliced scallion.

Peel and minced the ginger. Measure the soynuts or peanuts. Chop the cilantro.

Heat a large non-stick saute pan or wok over medium high. Add the oil, swirl to heat the oil and coat the pan. Fry the onion and ginger for about 1 1/2 minutes; sprinkle with sugar. Reduce the heat to medium. Stir and continue to fry another 30 seconds. Add the broccoli, zucchini, carrot, and scallion. Fry, stirring until the carrots color deepens. Add a few grating of pepper.

Retrieve the rice from the freezer. Push everything to the rim of the pan.

Note: If the pan seems too dry, coat with a small amount of cooking spray.

Crumble the grains into center of the pan and heat, gently stirring until the rice is warmed. Combine the rice with the vegetables and add the soynuts and pears. Stir to combine and heat through.

Finally, push the contents to the rim of the pan and add the teriyaki and pear juice mixture. Heat a few seconds, add the cilantro, then stir to combine and coat the rice. Serve at once.

With chicken est: 534 cals, 17% cff (10g fat, 7g fiber)

Description: "Left-overs meal that uses odds and ends."

NOTES : Yesterdays rice and an uncooked broccoli stalk are perked by a bit of pear poached at breakfast. Substitute a canned pear packed in its own juice. Serve as a side dish with teriyaki chicken.

*IDEA: leftover chicken could be used, instead. Shred cooked chicken and add to the teriyaki-pear mixture; toss to coat and set aside to absorb the flavors.

*REVIEW: Pineapple stirfry rice can be too sweet. A pear is an unexpected surprise. It lightens the teriyaki and sets off all the vegetable flavors in the rice. Marvelous comfort food. -Pat and

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