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Rinse the rice well with water.
Heat the olive oil in a pan and fry the rice until it becomes translucent.
Add the 2 glasses of hot water and cook the rice over low heat until the liquid has evaporated.
Crack the 4 eggs into the pan and season with salt and pepper.
Add the cream, turmeric and Italian seasoning and stir until the egg mixture is cooked through.
Cover the pan and let it rest for 10 minutes.
In a separate pan, fry the onion, ginger, celery greens, carrot in oil.
Season with sugar and apple cider vinegar.