It's easy to make friends with fried rice, especially when its laced with fragrant Malaysian-style curry powder. A sweetly, slightly saucy one-pan marvel, you'll find your fork scraping the bottom of the bowl before you know it. More, please?
Cut chicken into bite-size pieces. Place in a bowl with Malaysian curry powder, season with salt and pepper and toss to coat. Combine kecap manis, fish sauce and 20ml (1 tablespoon) water in a small jug. Mix to combine and set aside.
Heat ½ the oil in a wok or frypan over high heat. Add chicken and cook, stirring occasionally, for 4–5 minutes or until caramelised. Remove from pan and set aside. While chicken is cooking, continue with step 3.
Thinly slice celery. Trim base of gai lan and roughly chop. Cut corn kernels from cob. Peel and grate ginger. Thinly slice spring onion, keeping white and green parts separate.
Add remaining oil to frypan and return to medium-high heat. Add ginger, celery and white spring onion and season with salt and pepper. Cook, stirring, for 1–2 minutes or until fragrant.
Lightly beat egg and add to pan with gai lan, corn and rice. Using the back of a wooden spoon, break up rice and cook for 3–4 minutes or until egg is well combined with rice.
Return chicken to pan with kecap manis sauce. Cook for 1–2 minutes or until well combined. Divide between bowls and sprinkle with green spring onion to serve.