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In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook ...

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Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer.