In a bowl, marinate the diced chicken breast with curry powder, salt, and pepper. Set aside for 15-20 minutes.

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through. Remove from the pan and set aside.

In the same pan, add the remaining oil and sauté the onion, garlic, and bell pepper until they are softened.

Push the vegetables to the side of the pan and add the beaten eggs. Scramble the eggs until cooked through.

Add the cooked rice, peas, carrots, and soy sauce to the pan. Stir everything together until well combined.

Add the cooked chicken back to the pan and mix well with the rice and vegetables.

Taste and adjust seasoning with salt and pepper if needed.

Serve the curry chicken fried rice hot, garnished with chopped green onions.

Enjoy!