Rinse the rice in cold water and let it soak while you cook the base mixture.
Fry the shallot gently in a little oil until it starts to soften, then stir in the curry powder and stock cube and cook for a minute. Add the drained rice and 300ml water and bring to a simmer, put the lid on and cook for 10 minutes by which time the water should have been absorbed, and the rice cooked.
Stir in the prawns with some seasoning, and sit the egg pieces on top, dot with butter and put the lid back on for a minute. Scatter over the parsley and squeeze over some lemon just before serving.