Spicy Fried Rice with Chicken Curry

Ingredients:

• 2 tablespoons of vegetable oil
• 1 large egg, beaten
• 2 skinless, boneless chicken thighs, cut into 1cm pieces.
• 0.5 cup red bell pepper, diced
• 0.5 cup frozen corn kernels, thawed
• 1 teaspoon curry powder
• 1 teaspoon finely grated ginger root
• 3 cups cooled cooked long-grain white rice
• 3 tablespoons thinly sliced ​​green onions
• 1.5 tsp Asian chili oil (or to taste)

Preparation:

1. Heat a large nonstick skillet or wok over high heat and add 1 tablespoon vegetable oil. When the oil begins to smoke, add the egg and swirl the pan until it forms a flat, half-set egg pancake, about 10 seconds; remove to a plate.
2. Add the chicken to the skillet, sprinkle with 1/4 teaspoon of salt, and cook, stirring, until golden brown, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the bell pepper, corn, curry powder, ginger, and 1/4 teaspoon of salt and cook, stirring, for 2-3 minutes.
3. Add the rice, stirring to prevent lumps, and spread it out in an even layer. Cook until the rice is heated through, about 3 minutes. Return the egg, chicken, and any juices to the pan and cook, stirring to break up the egg and thoroughly combine it with the rice, about 1 minute. Season with salt, if needed. Sprinkle with green onions, drizzle with hot oil, and serve.