1. Cook the rice as per packet guidelines

  2. In a large pan, fry the turmeric, garlic and ginger in one tablespoon of olive oil for around two minutes on a low heat

  3. Add the baby corn and mange tout and fry for a further two minutes

  4. Stir in the cooked rice and add the tablespoon of water

  5. Continue cooking for 5 minutes

  6. Add the tomatoes and lemon juice to the pan along with the salt and pepper seasoning (to taste. Set aside

  7. In a second pan, gently heat the remaining olive oil and crack in both eggs, frying until the white is fully cooked and the yolk is still slightly runny

  8. Divide the rice into two large pasta bowls, sprinkle over the spring onion, chilli and coriander and top each with the fried egg

  9. Serve immediately