Stir-fried curried rice with soft-boiled eggs

Instructions

1 Cook rice in boiling water until tender. Drain and set aside.

2 Heat oil in a large non-stick pan. Add ginger, chilli, garlic and spring onions. Cook for 3—4 minutes until softened. Add curry powder; cook for a further minute.

2 Add rice with stock and mushrooms and cook for 5 minutes, stirring occasionally. Soft-boil eggs (see Back to basics: Eggs), then run under cold water. Set aside.

3 Stir remaining veges into rice with peanuts and coriander. Heat through and season to taste. Spoon rice between serving bowls. Shell and halve eggs.

4 Add eggs to rice with a spoonful of yoghurt, coriander and a sprinkle of paprika.