Chicken and Rice with Ginger Salt Sauce

This one's quick and uncomplicated.

You know those nights when you're about to chew your way through the cupboard because you worked out hard and never got around to eating lunch besides the nub of a banana your kid left in his booster seat cup holder and gymnastics starts in 45 minutes and someone just bit someone else and now two people are sobbing and someone else is calling for bathroom assistance and everyone, including you, is way too grumpy to try anything even remotely unfamiliar but dinner has to be awesome and ready ten minutes ago? You know those nights? This is dinner for those nights.

Chicken and Rice with Ginger Salt Sauce
adapted slightly from Cooking Light, January 2005

1 fresh, hot, rotisserie chicken, shredded
2 cups brown rice (Make extra and keep some in the freezer. Trust me.)
3 tbsp canola oil (or other flavorless oil)
2 tbsp minced ginger (Fresh is preferable but you can use the stuff in a jar in a pinch, especially if it's one of those nights.)
1/4 cup green onions, chopped
2 tsp kosher salt

1. Make the rice, or if you have some ready to go in the freezer, heat it up. Throw a handful of shredded chicken on top of the rice.
2. In a small bowl, combine the oil, ginger, salt, and green onions. Mix well. Dot the sauce sparingly on top of the chicken and rice and dig in. It's delicious but really really salty. A little goes a long way.

For extra picky, grumpy kids who sometimes bite each other, leave the sauce off completely and you've got simple chicken and rice at the ready. If you feel a sudden wave of ambition (aka guilt), add a little edamame on the side.