Ingredients:
With some leftover rice and your rotisserie chicken, you can create this healthy Chinese classic in less than 20 minutes from slicing to serving. Makes four servings. 2 tablespoons vegetable oil 1 small dried red chili, chopped 1/2 pound bok choy, sliced 1 cup mushrooms, thinly sliced 1-1/2 tablespoons low-sodium soy sauce 3 green onions, diced 4 cups cold, cooked rice (long-grain white or basmati) 1 beaten egg 1 cup rotisserie chicken meat (light or dark), diced 3 tablespoons chicken stock 1 teaspoon sesame oil Salt and pepper

Instructions:
Whip egg with sesame oil, salt and pepper, then set aside. Add 1 tablespoon vegetable oil to hot wok or frying pan. When oil starts smoking, add chili and stir briefly. Add bok choy and cook for 1 minute. Add mushrooms and dash of soy sauce. Sauté until mushrooms are tender, 2-4 minutes. Add green onions and stir for 1 minute. Remove vegetables from the pan. Add 1 tablespoon vegetable oil and crumble rice into the hot pan, stirring to break up. Cook evenly for about 2 minutes. Clear an area in the middle of the rice and add the beaten egg. Let it set for a minute or so, then flip to cook on other side, then continue to stir-fry this into the rice. Add the chicken and chicken stock and sauté for 2 minutes until chicken is warm. Add vegetables and remaining soy sauce into pan; stir to blend and taste for seasoning. All materials courtesy of Sam’s Club. For more recipes and meal solutions, visit www.samsclub.com