1. Prepare the basmati rice by cooking it as directed on the package but substitute water with chicken broth. Let it cool slightly and set it aside

2. Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot add the diced bacon and cook until it is crispy. Remove the bacon from the skillet and keep it aside

3. In the same skillet add the remaining 1 tablespoon of olive oil. Toss in the diced onions bell peppers and garlic. Sauté everything together until the vegetables soften

4. Stir in the curry powder paprika salt and black pepper making sure to mix well and cook for 60 seconds to bring out the flavors

5. Add the cooked rice into the skillet and mix thoroughly with the vegetable blend. Cook for 2 to 3 minutes to ensure everything is warmed through

6. Return the crispy bacon to the skillet and stir it into the rice mixture so it is evenly distributed

7. In another skillet fry an egg to your preference and carefully place it on top of the jambalaya

8. Serve right away and savor every bite