For the kedgeree: Cut the fish into cubes. Cook the eggs in a pot of water until slightly soft, about 5-6 minutes. Peel and chop the onion.
Heat the oil in a skillet. Add the onion and cook until translucent. Stir in the curry powder and oyster sauce, and cook for 3 minutes. Stir in the fish, rice, peas and parsley, and cook until heated through. Season with salt and pepper to taste.
For serving: Peel the eggs and cut into quarters. Divide the kedgeree between plates. Top each serving with 6 egg quarters.