1. Wash Thai fragrant rice, put it in a rice cooker, and steam the rice with water for later use; Rinse arugula with running water and drain; Seed the red and yellow peppers and shred them for later use.

2. Heat the olive oil in the pot on medium heat, stir-fry the shredded chicken for 2 minutes, then add the shredded red and yellow peppers, continue to stir-fry for 2 minutes, and then add curry powder and chicken soup to stir-fry evenly.

3. After boiling, pour shredded chicken and vegetables into the rice, stir well, season with salt and white pepper, put the washed arugula on the bottom of the salad plate, and put the curry chicken rice on the arugula.