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.