|Fried Rice w/ Chicken & Veggies
Take advantage of leftover chicken with this quick, healthy and delicious meal for any time of the day.
2 cups cold leftover rice
1 cup vegetables (peppers, zucchini, broccoli, mushrooms, etc.)
2-3 TBS canola oil
¼ - ½ tsp hot pepper oil
½ tsp minced garlic
1 cup shredded or cubed chicken
1-3 TBS soy sauce
sea salt and white pepper
pinch of sugar
Crumble cold rice with your fingers and set aside. Boil 1 cup salted water in wok and blanch fresh veggies, then shock in cold water, or use leftover veggies. Preheat a large wok over a high flame, and get all your ingredients in front of you.
Drizzle wok with oil and immediately add hot pepper oil and garlic, it should sizzle loudly! 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 until heated through – taste and adjust. Serve immediately. – Chef Michaelangelo (mick) Rosacci