After rinsing the rice, boil for 25 minutes or as directed on the packaging. Hard boil the eggs for 5 minutes then cool under running water, peel and roughly chop.
Add the peas to the rice for the last 5 minutes of cooking. Drain the rice and peas then rinse under running water. Return the rice and peas to the rinsed saucepan then flake in the mackerel and oil. Stir to combine.
Mix in the curry powder. Lightly stir in the eggs then season with salt and pepper to taste. Serve and eat!