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. ---------------------------------------------------------------------------
Nutrition
Ingredients
