Cut the chicken breast (or thighs) into small bite-sized pieces.

In a bowl, marinate the chicken with curry powder, turmeric, cumin, coriander, salt, and pepper. Let it sit for at least 30 minutes to absorb the flavors.

Cook the rice according to the package instructions (preferably use day-old rice for the best texture). If cooking fresh rice, ensure it is fluffy and not too sticky. Once cooked, set aside and let it cool.

Dice the onion and mince the garlic and ginger.

Prepare your mixed vegetables by chopping the carrots, peas, and bell peppers into bite-sized pieces.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.

Add the marinated chicken and stir-fry for about 5-7 minutes, until it is fully cooked and browned on the outside. Remove the chicken from the pan and set it aside.

In the same pan, add another tablespoon of oil if needed.

Add the diced onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant and soft.

Add the mixed vegetables to the pan and cook for another 3-4 minutes, until they’re tender but still crisp.

If using eggs, push the vegetables to one side of the pan.

Crack the eggs into the empty side of the pan and scramble them. Once scrambled, mix them with the vegetables.

Add the cooked rice to the pan with the vegetables and scrambled eggs.

Add the cooked chicken back into the pan and mix everything together.

Pour in the soy sauce and sesame oil (if using), and stir-fry everything for another 2-3 minutes until heated through. Taste and adjust the seasoning if necessary.

Garnish the curry chicken fried rice with freshly chopped cilantro, scallions, and optional toasted nuts or seeds (like cashews or sesame seeds) for added texture and crunch.

Serve hot and enjoy!