Fried rice with chicken, snow peas and peanuts

Ingredients:

• 2 tablespoons of vegetable oil
• 1 large egg, beaten
• 2 skinless, boneless chicken thighs, cut into 1cm pieces.
• 1 cup thinly sliced ​​snow peas
• 1 teaspoon finely grated peeled ginger root
• 1 teaspoon soy sauce
• 3 cups cold cooked long grain rice
• 2 tbsp chopped salted roasted peanuts
• 2 tablespoons thinly sliced ​​green onions

Preparation:

1. Heat a large nonstick skillet or wok over high heat, then add 1 tablespoon of vegetable oil. When the oil begins to smoke, add the egg and swirl the pan until it forms a flat, half-set egg pancake, about 10 seconds. Transfer to a plate with a large perforated spoon or spatula.
2. Add the chicken to the skillet, sprinkle with 1/4 teaspoon of salt, and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the peas, ginger, soy sauce, and 1/4 teaspoon of salt and cook, stirring constantly, for 1-2 minutes.
3. Add the rice, stirring to break up any clumps, and spread it evenly in the pan. Cook until heated through, about 3 minutes. Return the egg, chicken, and any juices to the pan and cook, stirring and breaking the egg to thoroughly combine, for about 1 minute. Season with salt, if needed. Sprinkle with peanuts and green onions and serve.