Curried Chicken Fried Rice

I love how easy and versatile fried rice is! Curry sounded delightful so I thought I’d toss the spices in some chicken fried rice. It was a hit!

Chicken:
1 large Chicken Breast; cubed
1 teaspoon Garlic Powder
1 teaspoon Curry Powder
½ teaspoon Smoked Paprika
1 teaspoon Turmeric Powder
Salt and Pepper to taste
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Rice:
4 cups Leftover Rice
2 Tablespoons Sesame Oil
1 cup Celery; chopped
2 cups Cabbage; shredded
1 cup Onion; chopped
1 cup Carrots; chopped
1 cup Broccoli; chopped
1 cup Zucchini; chopped
½ cup Bell Pepper; chopped
3 cloves Garlic; minced
½ teaspoon Ginger Paste
2 Tablespoons Soy Sauce
1 teaspoon Chile Paste
1 teaspoon Hoisin Sauce
1 teaspoon Chinese Five Spice
1 Tablespoon Curry Powder
1 teaspoon Turmeric
3 large Eggs; beaten

Add the chicken ingredients to a medium bowl and toss to coat.
In a wok or large pan, heat the sesame oil over medium heat and add the chicken. Continue to cook until no longer pink in the middle; about 5 minutes.
Remove the chicken from the wok and add the vegetables. Cook until tender before adding the garlic. Continue to sauté until fragrant; about 2 minutes.
Add in the spices, sauces, chicken and leftover rice; tossing to coat. Allow time to heat through, then push the rice and vegetables off to one side exposing some of the bottom of the wok.
Crack in the eggs and scramble until set. Place the wok fully back on the burner, tossing everything together before serving.
Enjoy!