Chicken Fried Rice With Anchovies and Peas

Really flavorful rice.

• Ready In: 40 mins
• Serves: 3-6

Ingredients

• 3  cups cooked rice (cold)
• 3 3⁄4 teaspoons olive oil or 3 3⁄4 teaspoons  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. 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. Soft scramble egg; remove from pan.
3. Add remaining oil and turn heat to high; cook chicken, stirring infrequently, until nicely browned (5-10 minutes).
4. Turn heat back down to medium and add the anchovies, ginger, and garlic; sauté until fragrant (20-30 seconds).
5. Add rice and stir-fry until anchovy mixture is thoroughly integrated and rice grains are separated (2 minutes).
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. Return egg and add peas; stir to combine.
8. Season with salt and pepper; stir.
9. Serve immediately.