Cook the rice in a pan of boiling salted water, I always use ratio 1 part rice to 2 parts water.

Add the eggs the the pan for the last 6 minutes to soft boil

Heat a large non-stick frying pan over medium heat

Place the quartered mushrooms into the dry pan, stir occasionally

Deseed the chilli, save a few slices of chilli for garnish

Finely chop the peeled ginger and half the coriander leaves and all the stalks

Trim and slice the spring onions

Push mushrooms to one side of the pan and to the other side add 1 tbsp of oil, the chopped ginger, chilli, coriander, spring onions and the curry powder

Stir fry for 2 minutes then add the chopped tomatoes, followed by the peas and spinach.

Drain the rice and add to the pan, mix together,

Fry for 4 minutes then squeeze in half the lemon juice and season to your liking with salt and pepper

De-shell the eggs under running cold water then cut in half and dot around the vegeree.

Spoon over the yoghurt, sprinkle with the reserved chilli and coriander leaves and add an extra pinch of curry powder and serve right away.