Fried Rice With Peas And Chicken

• 3 tablespoons peanut oil or neutral oil, like corn or canola
• 1 medium onion, roughly chopped
• 1 bell pepper, stemmed, cored and roughly chopped
• 1 1/2 cups chopped boneless chicken
• 1 cup peas (defrost if frozen)
• 1 tablespoon minced garlic, or to taste
• 1 tablespoon minced ginger, or to taste
• 3 to 4 cups cooked rice, cooled
• 2 eggs, lightly beaten
• 1/4 cup xiao shing wine, or sherry or white wine, or water
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and ground black pepper to taste
• 1/4 cup minced scallion or cilantro

1. Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high.
2. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes.
3. With slotted spoon, remove to a bowl.
4. Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes.
5. Add to bowl with vegetables.
6. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot.
7. Add them to bowl.
8. Put remaining oil in skillet, followed by garlic and ginger.
9. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil.
10. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
11. Return chicken and vegetables to skillet and stir to integrate.
12. Add wine or water and cook, stirring, for about a minute.
13. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary.
14. Turn off heat, stir in scallion or cilantro, and serve.

peanut oil, onion, bell pepper, chicken, peas, garlic, ginger, rice, eggs, shing wine, soy sauce, sesame oil, salt, scallion

Taken from cooking.nytimes.com/recipes/9350 (may not work)