From: Chef Shawn McClain, Sage at Aria, Las Vegas. Yield: 4-6 servings.

4 Tbsp. peanut oil, divided
1 lb. chicken breast, skinned, cut into 1⁄2” cubes
1 Tbsp. sesame oil
2 Tbsp. fresh ginger, minced
1⁄4 tsp. fresh garlic, minced
3 cups cooked white rice, cold  
11⁄2 cups pistachios, shelled
1⁄2 cup peas
1⁄4 cup scallions, chopped
3 Tbsp. oyster sauce
1⁄4 cup water
1 Tbsp. Chinese mustard
2 Tbsp. soy sauce
to taste, sea salt
1 cup Chinese mustard greens
1 tsp. sesame oil
1 cup fresh mung bean sprouts
2 Tbsp. pistachios, shelled, chopped (for garnish)

In wok over high heat, heat 2 Tbsp. peanut oil until oil begins to smoke. Add chicken and stir fry until browned on all sides. Remove and let drain.

Meanwhile, add remaining 2 Tbsp. peanut oil and 1 Tbsp. sesame oil into wok and return to high heat. Quickly cook ginger and garlic for 10 seconds or until fragrant. Add rice, pistachios, peas and scallions and continue stir frying for 2 minutes, stirring often. Add chicken, oyster sauce, water, mustard and soy sauce and let cook for 3-5 minutes or untl hot throughout. Remove from heat and season with salt, if needed. Lightly toss mustard greens in 1 tsp. sesame oil.

To serve: Mold warm fried rice onto warm serving plates and garnish with greens, chopped pistachios and bean sprouts.

PHOTO: American Pistachio Growers