Lower the eggs into boiling water and cook for 8 minutes, then scoop them into cold water, peel and cut into quarters.
Meanwhile, rinse the rice in a sieve until the water runs clear, then simmer it in a large pan of salted water for 10-12 minutes until just tender. Drain well.
While the rice cooks, melt the butter in a deep frying pan and cook the onion over a medium heat for 8 minutes until soft and just golden.
Stir in the curry powder and cook for 1 minute until fragrant, then tip in the drained rice, the peas and a splash of water. Toss everything together over the heat for 3-4 minutes until the peas are cooked and the rice is steaming hot.
Season well, fold in the egg quarters gently so they do not break up, and scatter over the herbs if using. Serve warm, or chill and eat within 2 days.