1: Bring a saucepan of water to the boil. Pour the mug of rice into a sieve and rinse it under running water, then add it to the boiling water and cook for 8 minutes. Once cooked, drain the rice in a sieve and set aside.

2: Peel and roughly chop the onion, then heat the vegetable oil in a large non-stick frying pan and, once hot, add the onion and cook for 3-4 minutes to soften. Add the frozen vegetables to the pan, then turn up the heat and fry for a couple of minutes

3: Stir in the curry powder and cook for a couple of minutes, then crumble in the stock cube, mix together and then add in the cooked rice to the pan. Stir-fry for 2-3 minutes until the rice has started to take on some colour, then add in the soy sauce.

4: Using a wooden spoon, push the rice and vegetables to the edge of the pan. Beat the eggs with a fork in a small bowl and add this to the middle of the pan. Once it starts to set, gently stir it around the pan, folding it through the rice mixture.

5: Spoon the egg fried rice onto plates and serve with an extra splash of soy sauce. If using spring onions, slice these up and scatter over.