Rinse the rice in plenty of cold water and drain thoroughly. Cover with enough cold water to come 2.5cm above the level of the rice. Bring the rice to the boil, reduce heat to the lowest setting and cover the pan with a tight fitting lid. Allow to cook for 15-20 minutes, or until the water has been absorbed and the rice is just tender.
Meanwhile, heat the oil in a large frying pan and add the bacon, spring onions and chilli, cook over a medium heat until the bacon is cooked and the onions have softened.
Add the curry powder and stir for a few moments, until the powder has coated the ingredients. Squeeze half the lemon and add the juice to the pan. Stir well. Fold in the cooked rice with the eggs.
Spoon into a serving dish and top with the remaining lemon cut into wedges and a scattering of parsley.
Cook's tip: This dish is great served with warm crusty bread, toasted bagels or muffins.