Fried Rice With Peas and Chicken

Yield: 4 to 6 servings
Time: 30 minutes

Ingredients

• 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
  

Instructions

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

Notes: A big hit with the kids and super easy. Egg must touch pan or it will take forever to cook; try cooking it first, removing it, and adding back in at the end with the chicken.

Source: Bitten Blog - NYTimes.com