My Expat Mommy's Yellow Fried Rice

I was actually thinking of rice pilaf to go with the baked salmon we had for dinner last night. But, as things go, we had an unexpected guest and I didn't have the time to make a grocery run for my rice pilaf ingredients. Still, I don't think plain white rice would go nicely with my salmon specially since we don't even have anything in the refrigerator at the moment suited to be made into some buttered vegies...
And, as the hubby is expecting a "Friday's" dinner at home, I really had to come up with something! Well, the Baked Salmon is my own recipe and is not exactly prepared ala Friday's but salmon will always be salmon for me!

Ingredients:
2 cups leftover white rice
some leftover roast chicken, pulled (this is optional, I just saw this on the kitchen counter and I'm guessing this will be thrown away the next day if nobody eats it).
1/2 tsp turmeric powder
salt
2 tbs butter
3 cloves garlic, finely chopped
1 small onion, finely chopped
1 small celery stalk, thinly sliced
1 tsp hoisin sauce
celery leaves, chopped for garnish

Method:
Add the turmeric powder and salt into the leftover rice and mix well with your hands until the color fully blended with the rice.
Melt the butter on a heated pan (a wok is ideal for easy stirring) then add the garlic and onion. Cook for about 2 minutes and toss in the shredded chicken and celery stalks then the hoisin sauce.
Add in the rice and stir fry until the rice is fully cooked.
Transfer into a serving plate and garnish with celery leaves. Enjoy!
Tip: Best served with the Baked Salmon found in the other entry.