2 tablespoons vegetable oil
1 large egg, beaten
2 boneless, skinless chicken thighs, cut into 1/2-inch pieces
1/2 cup diced red bell pepper
1/2 cup frozen corn kernels, thawed
1 teaspoon curry powder
1 teaspoon finely grated fresh ginger
3 cups cold cooked long-grain white rice
3 tablespoons thinly sliced scallions
1 1/2 teaspoons Asian chili oil, or to taste
Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
Add the chicken to the skillet, season with 1/4 teaspoon salt and stir-fry until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the bell pepper, corn, curry powder, ginger and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and chili oil and serve.
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