Chicken fried rice

We tried a new chicken fried rice recipe this week, courtesy of Ellie Krieger (Food Network) in the latest issue of Cooking Light. This is an excellent recipe, and I made a few tweaks - 1) I halved the recipe, which yielded 2.5-3 servings; 2) Even though I halved the rest, I used the full amount of the soy sauce mixture... because we like things saucy around here; and 3) we added an egg, because what's fried rice without the egg?? The recipe is below with my edits - this will definitely be a repeat in this house!

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 5

Ingredients

• 1/4 c. less-sodium soy suace
  1 T. dark brown sugar
  1 t. dark sesame oil
  3/4 t. crushed red pepper
  2 T. canola oil
  2 c. diced red bell pepper (about 2)
  1 c. diced onion
  1/4 c. thinly sliced green onions
  2 T. minced peeled fresh ginger
  2 large garlic cloves, minced
  5 c. cold cooked brown rice
• 1 egg, cooked and chopped
  2 c. diced cooked chicken (about 1 lb)
  1 (8-ounce) can sliced water chestnuts, drained and chopped
  1/3 c. unsalted, dry-roasted peanut, chopped

Preparation

1. Combine the first 4 ingredients in a small bowl, stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 T. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add chopped egg, then soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.