Cook your rice according to package instructions, leave to cool down slightly.

Drain the roasted peppers. Chop them into small chunks. Finely chop the coriander. Halve and peel the avocado, chop it into small chunks. Add them into a bowl with a tbsp of olive oil, season with salt and pepper, and some lime juice.

In a bowl, whisk together the ground turmeric, 50g of Greek yoghurt and 1 egg. Season with salt and pepper. Stir the rice through the mixture until evenly coated.

Thinly slice the garlic and chilli. Trim the asparagus. Heat a drizzle of olive oil in a large frying pan on medium heat. Add the asparagus, cook for 2-3 mins, add the garlic and cook for another 1 min. Season with salt and pepper, transfer onto a plate.

Meanwhile, add a drizzle of oil into another large non-stick frying pan on medium heat. Once hot, add the rice mixture and flatten it out with the back of a spoon. Fry until golden brown and crispy on one side, 7-8 mins. Using a spatula break up the rice so you have both fluffy and crispy bits. This is key.

Re-use the asparagus pan to cook the eggs. Add another 3 tbsp of olive oil, stir in the chilli and curry powder and cook for roughly 30 secs. Crack in the eggs and fry until the edges are crispy and the whites are cooked. Baste the eggs with the hot oil to help the whites cook quicker. Season with salt and pepper.

Share the rice between your plates before topping with the asparagus, your remaining yoghurt, a crispy egg and the avocado and roasted pepper salsa. Tuck in.