Step 1

Season chicken: Drizzle chicken with 1 tablespoon vegetable oil. Season with chicken bouillon, salt and pepper (about ½ teaspoon Kosher salt and ¼ teaspoon black pepper). Set aside.

Step 2

Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the beaten eggs, and cook breaking them up into smaller pieces with your spatula. Transfer cooked eggs to a plate. Set aside.

Step 3

Increase to high heat. Heat about 1 more tablespoon oil in the same wok or skillet, and cook the chicken until fully cooked through. Remove from skillet and set aside.

Step 4

Over high heat, add about 2 tablespoons of oil and cook the diced onions, carrots, and bell pepper for 3-4 minutes, stirring occasionally, until carrots are slightly softened. Then, add garlic, ginger, and peas for 1-2 minutes, stirring until fragrant.

Step 5

Add a few more drizzles of oil. Add the cooked day-old rice, breaking it up with a spatula and tossing until warm.

Step 6

Add yellow curry powder and mix with the rice until evenly combined. Gradually drizzle in water (about ⅓ to ½ cup, or as needed) letting it be absorbed into the rice, stirring, about 2-3 minutes. If needed, add more water. Note: Water helps the curry powder get absorbed and incorporated into the rice. It also adds moisture.

Step 7

Return cooked eggs and chicken to the skillet. Toss to combine. Season with salt and pepper to taste. Garnish with sliced green onions. Serve warm. Enjoy!