Chicken Fried Rice With Leeks And Dried Cranberries

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2 tablespoons olive oil, divided

3/4 teaspoon kosher salt, divided

1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces

3 cups thinly sliced leek (about 1 1/2 pounds)

1/4 teaspoon freshly ground black pepper

3 1/2 cups cooked, chilled long-grain brown rice

1 cup dried cranberries

1 tablespoon chopped fresh sage

1/4 cup dry white wine

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