Chicken Fried Rice With Anchovies And Peas

• 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

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; saute 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.

rice, olive oil, egg, chicken breasts, anchovies, gingerroot, garlic, chicken, peas, salt, pepper

Taken from www.food.com/recipe/chicken-fried-rice-with-anchovies-and-peas-268409 (may not work)