Combine chicken and Five Tastes Curry Paste and refrigerate overnight. Cook rice following packet directions. Spread evenly on a shallow tray, cover and refrigerate overnight.
Heat 1 tablespoon oil in a wok over high heat. Stir fry chicken in batches, for approximately 2 minutes until slightly charred. Remove and set aside. Wipe out wok.
Heat remaining oil in wok, stir fry baby corn, celery and capsicums for 1 minute. Add snow peas and spring onions, continue to stir fry for a further 1 minute. Add the chilled rice and toss to warm through. Return chicken to wok, drizzle with fish sauce and toss again to combine.
Remove from heat, add coriander leaves and serve immediately garnished with bean sprouts.