Spicy Chicken and Rice Bowl with Masala

1Heat oil (2 tablespoons) in a large skillet over medium heat.

2Add the diced chicken breast (1 lb) to the skillet and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.

3Stir in the masala powder (2 tablespoons) and cook for an additional 2 minutes, allowing the spices to coat the chicken evenly.

4Add the corn (1 cup) and shredded cabbage (2 cups) to the skillet, stirring well to combine. Cook for another 3-4 minutes until the cabbage (2 cups) is wilted and the corn (1 cup) is heated through.

5In a separate pan, scramble the eggs (4) until fully cooked. Season with salt and pepper to taste.

6Combine the cooked rice (2 cups) with the chicken and vegetable mixture in the skillet, mixing thoroughly. If the mixture seems dry, add a little water to achieve the desired consistency.

7Serve the spicy chicken and rice mixture in bowls, topped with the scrambled eggs (4).