Dice carrot, onion, and bell peppers. Mince garlic.

Cut bacon into 1cm strips.

Heat 1 tbsp salad oil in a pan over medium heat. Add garlic, bacon, carrot, and onion. Sauté until onion softens. Add curry powder and mix well.

Add washed rice to the pan and cook until translucent. Add bell peppers and seasoning mixture (water, ketchup, consomme, salt, pepper). Mix well, bring to a boil, then cover and simmer on low heat for 10-12 minutes. Let steam for 10 minutes before fluffing.

In a separate pan, heat 1 tsp salad oil over medium heat. Crack eggs into the pan and cook until whites are set and yolks reach desired doneness.