Cook rice in 1⁄2 l boiling salted water according to package instructions. Boil eggs for about 8 minutes.
Sort, wash and roughly chop the spinach. Peel onion, dice finely and fry in hot oil. Sauté 1 tbsp. curry briefly. Add spinach and frozen peas. Fry until the spinach has collapsed. Stir in sour cream, fold in rice. Season to taste with salt and pepper.
Wash and chop the parsley. Pick salmon into pieces. Quench eggs, peel and cut into slices. Serve both with the rice, sprinkle with parsley.