Finely chop all the vegetables. Heat oil in a skillet, add the chopped vegetables, and sauté. Once they start to soften, add the ground meat and cook, breaking it up as you go.

When the meat changes color, season with salt and pepper. Sprinkle in the curry powder and flour, then continue to sauté.

Crumble the bouillon cube with your fingers and add it to the pan. Pour in the hot water, Worcestershire sauce, and ketchup in that order.

Once it comes to a boil, reduce the heat to low and simmer, stirring occasionally, until most of the liquid has evaporated.

Serve rice in bowls, spoon the curry mixture on top, and finish with a fried egg on each serving.