Rinse the rice thoroughly, and then cook the rice to the packet instructions. Drain and leave to cool. Put the eggs into a saucepan of cold water. Bring to the boil and cook for 10 minutes. Peel under cold water and cut into quarters.
Meanwhile remove the kippers from their packaging and remove the butter. Add a dash of water, cover and cook to the packet instructions. Drain and remove the skin, roughly flake and remove any visible bones.
Melt one knob of butter in a large pan add the onion and cook till softened. Add the rice and mix well and then add the eggs, kippers, and parsley and lemon juice. Season to taste and add the other knob of butter.