Prepare the ingredients: chop spinach, dice onion, mushroom, and carrot, and beat the eggs.

In a pot, combine rice and water at a 1:2 ratio. Boil on high heat, then reduce to low heat, stirring occasionally until the rice softens.

Add all vegetables except spinach to the pot and simmer on low heat for 3 minutes.

Add spinach and mix well into the porridge.

Turn off the heat and add curry blocks. Cover the pot and let them dissolve for 2-3 minutes.

Simmer the porridge on low heat for 5 minutes after dissolving the curry blocks.

Pour the beaten eggs in a circular motion into the pot. Stir gently after 30 seconds to achieve your desired egg texture.