It's simple: boil the eggs and rice, at this time, fry in a pan the finely chopped onion with a minimal amount of vegetable oil, allow it to cool and slightly "squeeze" of the scapula on the side of the pan of excess fat). Left all the ingredients. In a salad bowl pour the washed and slightly dried cooked rice

Put it on the onion

Open the jar of fish and pour in a bowl the liquid from it for juiciness, but!!! if the liquid is too much, the surplus is better to just pour in the sink or who somehow. The fish is cleaned from skyrock and bones and lightly shred (I'm skin and bone removed always, despite the fact that they are the softest, without them, the salad is much more tender)

Cut eggs

Now sprinkle lightly with salt and mayonnaise