Chicken Fried Rice

Directions

1. 1
   Season the chicken with a little salt. Heat a non-stick skillet or seasoned wok and add 1Tb oil. Add the chicken and stir-fry on high heat until the chicken is cooked through. Remove the chicken to a small bowl and set aside.
2. 2
   In the same pan, add the remaining 2 Tb oil and onions. Cook until the onions are softened, ~2 minutes. Add the anchovy to the onions and stir & lightly mash until the anchovy disintegrates, 1-2 minutes.
3. 3
   If mixture looks a little dry, add another Tb of oil. Add the rice, breaking up any lumps and mixing to coat the rice with the flavored oil.
4. 4
   When the rice is thoroughly hot, crack the eggs over the rice and scramble them into the rice mixture. Keep stirring until the eggs are cooked.
5. 5
   Return chicken to the skillet/wok and add the carrots and peas, stirring until the peas are just cooked, 3-5 minutes.
6. 6
   Taste and add more salt or soy sauce, if needed. Add a light sprinkle of white pepper, optional. Serve immediately, but this tastes even better cold the next day.