Chicken Fried Rice With Anchovies And Peas - cooking recipe

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

Preparation

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.
Soft scramble egg; remove from pan.
Add remaining oil and turn heat to high; cook chicken, stirring infrequently, until nicely browned (5-10 minutes).
Turn heat back down to medium and add the anchovies, ginger, and garlic; saute until fragrant (20-30 seconds).
Add rice and stir-fry until anchovy mixture is thoroughly integrated and rice grains are separated (2 minutes).
Add 1 tablespoon chicken stock; stir and cook until rice is heated through (1 minute) (add more chicken stock if rice appears too dry).
Return egg and add peas; stir to combine.
Season with salt and pepper; stir.
Serve immediately.