Chicken Fried Rice

• 3 tablespoons oil, divided, plus more as needed
• 1/4 pound boneless skinless chicken thighs, very coarsely chopped
• 1/2 cup chopped onions or scallions
• 1-2 anchovy fillets
• 3 cups cooked rice
• 2 large eggs
• 1/2 cup frozen peas
• 1/4 cup diced (small) cooked carrots
• salt, optional
• soy sauce, optional
• ground white pepper, optional

1. Season the chicken with a little salt. Heat a non-stick skillet or seasoned wok and add 1Tb oil. Add the chicken and stir-fry on high heat until the chicken is cooked through. Remove the chicken to a small bowl and set aside.
2. In the same pan, add the remaining 2 Tb oil and onions. Cook until the onions are softened, ~2 minutes. Add the anchovy to the onions and stir & lightly mash until the anchovy disintegrates, 1-2 minutes.
3. If mixture looks a little dry, add another Tb of oil. Add the rice, breaking up any lumps and mixing to coat the rice with the flavored oil.
4. When the rice is thoroughly hot, crack the eggs over the rice and scramble them into the rice mixture. Keep stirring until the eggs are cooked.
5. Return chicken to the skillet/wok and add the carrots and peas, stirring until the peas are just cooked, 3-5 minutes.
6. Taste and add more salt or soy sauce, if needed. Add a light sprinkle of white pepper, optional. Serve immediately, but this tastes even better cold the next day.

oil, chicken, onions, anchovy, rice, eggs, frozen peas, carrots, salt, soy sauce, ground white pepper

Taken from food52.com/recipes/26787-chicken-fried-rice (may not work)