Rotisserie Chicken Wednesday

The rain last night put a big damper on the grilled burgers. I cooked them on the stove, or should I say overcooked them. Oh, well. Dinner was eaten anyway. One tip on the Alexia onion rings. Cook them a little longer than the package says or else they'll be a little limp. Watch carefully so they don't burn at 400 degrees.

For today's recipe, not only can you use rotisserie chicken but you'll need cold, leftover rice. A good way to clean out the fridge? Also, use whatever mushrooms you might have, too. The recipe calls for the stir-fry to be cooked in a wok but I've used a wide skillet with sides that flare out and it works fine.

Fried Rice With Rotisserie Chicken, Shiitake & Bok Choy
1 egg
1 teaspoon toasted sesame oil
Salt and pepper to taste
1 cup diced leftover rotisserie chicken meat
1/3 cup chicken stock
2 tablespoons vegetable oil
1/2 pound bok choy or napa cabbage, trimmed and diced
1/4 pound shiitake mushrooms, stemmed and diced
3 green onions, trimmed and sliced
2 cups cold, leftover cooked rice
1 tablespoon soy sauce
Small chiles, for garnish (optional)

Beat egg with sesame oil, salt and pepper; set aside. Put the chicken in a bowl and cover with stock. Set aside.

Heat 1 tablespoon oil in a wok or large nonstick skillet. Add bok choy and stir-fry a minute or two.
Add mushrooms, season with salt and stir-fry until dense part of bok choy is tender and mushroom pieces are moist and reduced in size, about 2 to 4 minutes. Add green onions. Stir-fry for a minute or two. Remove vegetables from wok.

Add remaining 1 tablespoon oil to wok. When hot, add rice, breaking it up in the pan. Stir-fry until grains are separate.

Clear an area in the middle of the wok. Add egg. Let it set for a minute or so, then turn it and let the
other side set. Stir-fry until egg is dry and broken up into the rice. Season with salt.
Add chicken and stock; stir-fry until chicken is warm and most of the liquid has evaporated. Add vegetables and soy sauce. Stir to incorporate and adjust seasoning.
If desired, garnish with a few chiles before serving.

Serves 2 or 3.

PER SERVING: 370 calories, 21 g protein, 35 g
carbohydrate, 16 g fat (3 g saturated), 112 mg
cholesterol, 457 mg sodium, 2 g fiber.
Source: San Francisco Chronicle, 2004