Review: "This is a lower-fat version of a typical Indonesian dish. Tender crisp vegetables add crunch and fiber. Serve garnished with chopped peppers, tomatoes and scallions." In a medium saucepan, stir together the soy sauce, molasses, curry powder, ginger, pepper flakes and 2 cups of the broth. Add the rice.

Cover and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.

Place the oil and the remaining 3 tablespoons broth in a large no-stick frying pan. Add the bok choy, peppers and scallions. Cook over medium-high heat, stirring, for 3 to 4 minutes, or until the vegetables soften slightly.

Add the rice, chicken, peanuts and vinegar. Cook for 3 to 4 minutes, or until the chicken is heated through.

Per serving 387calories, 9.4 g. Total fat (22%), 1.8 g. Saturated

Easy Freeze And Fried Rice Dinner Cooked rice dishes, such as this one freeze beautifully. Spoon portions of Indonesian Rice with Chicken into 1 cup self-sealing plastic freezer bags. Flatten the bags to remove excess air then seal and label. Freeze for up to 6 weeks.

Thaw overnight in the refrigerator, then cook, stirring frequently in a covered no stick frying pan with 1/4 cup chicken broth for 5 minutes.