* Here's how to freeze fresh ginger
so you can have it on hand and not let it all turn to mush! * A chuck roast or round roast are both fine for this dish, or pre-cut stew meat is a great time-saver. * A reader says it works great with a pork roast too! * If you use a large roast without cutting it up, you'll want to use two forks to pull apart the well-cooked meat before serving, making sort of a shredded beef topping for rice. This will work best with fattier cuts (i.e. chuck roast) and you might find that you need to break out the knife anyway for nicer roasts (i.e. sirloin). If that's the case, you can cut it up before or after. * Shoot low on the crushed red pepper if you have kids or sensitive palates. * Adding extra steamed veggies is great too - broccoli is perfect to bulk up the meal. You can serve with other sides as well if 2 pounds of meat feels a little rich for one meal, and guaranteed, you'll have leftovers. * Leftovers can be frozen and reheated with a little extra broth. Cooked rice is great frozen on its own. * If you don't feel like you have enough leftovers to go around for an entire meal, add some broth and a few more veggies, include the rice and make it a delicious soup with bread on the side and a big salad.