Heat oil in a large saucepan. Add onion and cook over medium low heat for 4-5 minutes until softened but not coloured. Add spices and cook for a further 2-3 minutes, until fragrant.
Add rice and coat in the spice mixture, stirring for 1 minute. Add hot water, stir and bring to the boil. Cover and simmer for 12-15 minutes until all water has evaporated. (Do not be tempted to remove lid during the cooking process). Remove from heat, place a clean tea towel between lid and rice, cover with lid and stand for 15 minutes to further steam the rice.
Toss cooked rice, peas and fresh herbs together Spoon into a large serving dish. Top with John West Kippers and eggs and extra herbs. Serve immediately.