Chicken Fried Rice With Leeks And Dried Cranberries

• 3 tablespoons olive oil divided
• 1 teaspoon kosher salt divided
• 1/2 pound skinless chicken thighs cut into small pieces
• 3 cups sliced leeks thinly, about 1 1/2 lb
• 1/4 teaspoon freshly ground black pepper
• 3 1/2 cups long grain brown rice cooked, chilled
• 1 cup dried cranberries
• 1 tablespoon sage chopped
• 1/4 cup dry white wine
• soy sauce to taste

1. Heat large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, swirling to coat. Sprinkle chicken with 1/4 tsp salt and cracked black pepper to taste. Add chicken to pan, and saute for 3 minutes or until browned, stirring occasionally. Remove chicken from pan.
2. Add 1 tablespoon olive oil to same pan and swirl to coat. Add leeks and season with 1/4 tsp salt and cracked black pepper to taste. Saute for 4 minutes or until leek is golden and tender. Add leek mixture to chicken.
3. Add 1 tablespoon olive oil to same pan and swirl to coat. Add rice stirring well to coat rice with oil. Sprinkle with 1/4 teaspoon salt and cracked black pepper to taste. Cook without stirring for 2 minutes or until edges begin to brown. Stir rice mixture; cook, without stirring for 2 minutes or until edges begin to brown. Stir in chicken mixtures, cranberries and sage. Add wine; cook for 2 minutes or until mixture fully absorbs wine, stirring constantly. Season with soy sauce or additional salt and pepper as needed.

olive oil, kosher salt, chicken, leeks, freshly ground black pepper, long grain brown rice, cranberries, sage, white wine, soy sauce

Taken from www.yummly.com/recipe/Chicken-Fried-Rice-with-Leeks-and-Dried-Cranberries-1556410 (may not work)