Chicken Fried Rice With Anchovies and Peas

Ingredients

• 3 cups cooked rice (cold)
• 3 3/4 teaspoons olive oil or vegetable oil, divided
• 1 egg, beaten
• 8 ounces boneless skinless chicken breasts, diced into 1-inch chunks (1 small breast)
• 4 anchovies packed in oil, drained and finely chopped (this can be done in a food processor)
• 1 tablespoon gingerroot, minced
• 2 garlic cloves, minced
• 1-2 tablespoon chicken stock
• 1/3 cup peas (defrost if frozen)
• 1 teaspoon salt (or to taste)
• pepper, to taste

Directions

1. 1

   Heat a nonstick wok or skillet over medium heat until hot (2 minutes); add 3/4 teaspoon oil and swirl to coat bottom and sides of pan.

2. 2

   Soft scramble egg; remove from pan.

3. 3

   Add remaining oil and turn heat to high; cook chicken, stirring infrequently, until nicely browned (5-10 minutes).

4. 4

   Turn heat back down to medium and add the anchovies, ginger, and garlic; sauté until fragrant (20-30 seconds).

5. 5

   Add rice and stir-fry until anchovy mixture is thoroughly integrated and rice grains are separated (2 minutes).

6. 6

   Add 1 tablespoon chicken stock; stir and cook until rice is heated through (1 minute) (add more chicken stock if rice appears too dry).

7. 7

   Return egg and add peas; stir to combine.

8. 8

   Season with salt and pepper; stir.

9. 9

   Serve immediately.