Chicken Fried Rice With Anchovies And Peas Recipes

FRIED RICE WITH PEAS AND CHICKEN

Steps:

• 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.
• 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.
• 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.
• 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.

CHICKEN FRIED RICE WITH ANCHOVIES AND PEAS

Steps:

• 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; sauté 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.