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Fried Rice w/ Chicken & Veggies Print Email


Quick, healthy and delicious meal for any time of the day.

2 cups cooked rice, preferably cold
1-1.5 cups chopped vegetables (frozen or fresh)
2-3 TBS canola oil
½ tsp hot pepper oil (optional)
½ tsp minced garlic (to taste)
½ tsp minced ginger (to taste)
1 cup shredded or cubed chicken or pork (leftovers or a Tony’s roasted chicken)
1 TBS soy sauce (to taste)
sea salt and white pepper
pinch of sugar
2 eggs
1 tsp sesame oil (optional)

Crumble cold rice with your fingers and set aside. Place whole eggs in a bowl of hot water to take the chill off. Boil 1 cup water in wok and blanch fresh raw veggies, drain and reserve (or simply thaw frozen vegetables). Prepare remaining ingredients.

Preheat wok over high flame, drizzle with oil and immediately add garlic, ginger and hot pepper oil (if using) - take care, it will sizzle and pop! Immediately add crumbled rice and toss to coat evenly with oil.

Add cubed chicken and veggies, as well as splashes of soy sauce, a pinch of sugar, salt and pepper to taste. Continue to stir-fry over very high heat to heat and toast lightly. Taste and adjust seasonings.

Push fried rice to one side of the wok and add beaten eggs to the other side, cooking, stirring and chopping until about ¾ done. Toss with rice and a drizzle of sesame oil (optional) and serve. Note: this recipe is extremely flexible, feel free to adjust as needed to use up leftovers.
– Chef Mick (Michaelangelo) Rosacci
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