Chicken Fried Rice With Anchovies and Peas |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Really flavorful rice. 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.
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