Wash the basmati rice and place them in a pot. Cover with some chicken stock and let it come to a boil. As soon as it's boiling, shut off the heat and close with a lid. Let it sit for about 10 mins.
In the meantime, pan-fry the salmon in some olive oil....or you can choose to poach it. Flake the salmon.
Check your rice and fluff it with a fork.
Melt some butter in a wok and sautee the chopped onions and garlic. Add your rice, toss to cover with the onions and garlic.
Add the curry powder and chillies. Lastly, add the flaked salmon but do not toss it too rough. Turn off the heat.
Season with some salt, pepper and lemon juice. Add chopped parsley.
Serve with the quartered hard-boiled eggs placed on the sides.