Fried Rice With Peas and Chicken

    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.

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.