HEAT the butter and oil in a large frying pan over a medium heat and cook the onion and carrot for 8 minutes, stirring occasionally. ADD the garlic and curry powder and cook, stirring, for a minute. ADD the rice and cook for a minute, stirring to coat the grains. ADD the stock, sugar and salt, stir to combine, then bring to the boil and cover with a lid. REDUCE the heat to low and simmer gently for 15 minutes without lifting the lid. WHILE the rice cooks, place the eggs in boiling water and cook for 6 minutes until hard-boiled, then peel, cut into quarters and set aside. REMOVE the frying pan lid, and quickly place the peas and salmon on top of the rice, replace the lid, and cook for another 5 minutes. ADD the lemon juice and cilantro and fluff up the rice gently with a fork to combine the ingredients. SERVE the kedgeree on plates with the quartered eggs on top.
Variations: Replace the salmon with canned tuna or use sliced smoked salmon for a lavish alternative.
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