Sweet Chili-Glazed Drumsticks

STOVE: Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 28 to 30 minutes, or until cooked through. Transfer to a large bowl. Add the sweet chili sauce and toss to coat. Cover with foil to keep warm.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Pat the chicken dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the seasoned chicken, turning occasionally, 20 to 22 minutes, or until browned and cooked through. Transfer to a large bowl. Add the sweet chili sauce and toss to coat. Cover with foil to keep warm.

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

While the rice cooks, wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Peel and thinly slice the onion. Halve the peas crosswise. Peel and finely chop the garlic and ginger. Combine in a bowl. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Roughly chop the cashews. 

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and onion; season with salt and pepper, Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the prepared pea mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add 1 teaspoon of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl. Rinse and wipe out the pan. 

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the soy sauce, mirin, and vinegar. Transfer to the bowl of cooked vegetables and eggs. Add the chopped cashews. Stir to combine. Season with salt and pepper to taste. Serve the glazed chicken over the fried rice. Top the chicken with any remaining sauce from the bowl. Enjoy!