Put the rice bags in boiling water and keep for 11 minutes, then drain, cut the bags and remove the rice in a bowl.
Boil the eggs for 10-12 minutes until they become hard and put them immediately in cold water.
We peel them and cut them into quarters.
Put the peas to boil in boiling water and keep it for 8 minutes and then put it in a strainer in a bowl with cold water. We drain it well.
Cut the onion, garlic and ginger.
Heat the oil in the pan and add the onion and then a pinch of salt. Keep it on low heat for 3-4 minutes until it softens then add the garlic and ginger. We also put the mushrooms.
Make a medium heat and cook for 5 minutes.
Then add the rice, stirring carefully so as not to break the rice grains and then the peas.
Put the smoked salmon, sour cream, parsley, season with salt, curry powder, pepper and mix carefully.
Serve this dish on a plate and garnish with sliced eggs and parsley.