Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and toss the fish pieces with the curry powder and remaining oil. Cook for another 5 mins, stirring carefully and turning the fish.
Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon, chives and parsley. Turn the heat down as low as it will go, and put on a lid.
Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.