Heat the oil in a pan and add ground beef. Cook, breaking up the meat, until cooked through. Add onion and stir-fry until browned. Add mushroom and cook until wilted.
Add red wine and laurel to the pot and bring to a boil. Add water and simmer for 7-8 minutes.
Turn off the heat, then break the S&B Golden Curry Mix into pieces, and stir them in until they are melted. Simmer over heat while stirring for 5 minutes until thickened.
Arrange rice on a dish.
For each omelet, whisk together 2 eggs, 2 Tbsp dairy cream and some salt and pepper in a bowl. Heat the oil in a pan and add egg mixture. Spread the egg and cook until the bottom is mostly set. Place rice on a plate, top with the omelet, and pour curry sauce over. Serve with parsley sprinkled on top.
