Wash the rice and cook for about 30 minutes.

Put the mushrooms in a bowl and soak them in lukewarm water. The mushrooms will expand when soaking. Then drain and cut into strips.

Wash or peel the carrots and green beans and cut them into small, uniform cubes.

Whisk the eggs with a little salt.

Finely chop the parsley.

Peel and finely chop the garlic.

First, put the oil in a deep pan, heat it, and fry the eggs until set, don't stir. They should be firm and golden brown. Then remove from the pan and cut into strips.

In the same pan, heat more oil and fry the carrots and green beans. Don't let them brown, stir constantly. Don't cook them too soft. The vegetables should still be crunchy.

Add the sliced mushrooms and fry them along.

Season with salt, pepper, and curry powder.

Add the finely chopped garlic.

Add the rice and mix everything well.

Finally, add the chopped parsley and sliced eggs and mix.

Serve on a flat plate and enjoy.

Enjoy your meal!!!