Updated: Nov 18, 2019
Kedgeree is a delicious, healthy and easy breakfast, lunch or dinner. It is extremely versatile and also makes for a wonderful meal after a heavy night of drinking.
Kedgeree is ideal for using up any leftovers and sneaking in tons of vegetables. One ingredient that should not mess around, with is the rice. Do not replace the rice with another grain or starch, this will take away from the heartiness of the dish. A Kedgeree will not be a Kedgeree without fish and eggs, use any type of fish you have on hand and prepare the eggs however you like. To add freshness to the dish squeeze over fresh lemon juice and sprinkle over finely chopped green onion.
Whatever ingredients you decide to use in your Kedgeree, just remember to have fun with it and be creative.
Preparation time: 15 minutes
Cooking time: 45 minutes
½ cup/125ml brown rice
½ vegetable stock cube
½ T/ 7.5ml oil
½ onion (finely chopped)
1 bay leaf
½ t/ 2.5ml curry powder
¼ t/ 1.25ml turmeric powder
¼ t/ 1.25ml cumin powder
¼ t/ 1.25ml smoked paprika
Salt and black pepper to taste
1 small green pepper
1 can x 120g sardines
3 boiled eggs
1T/ 15ml green onion (finely chopped)
1. Rinse brown rice under some warm water. Place the rice in a pot, cover with water, add in stock cube and cook until rice is tender.
2. In a non-stick pan add in oil and onion, fry the onion until golden brown. Add in bay leaf, curry powder, turmeric, cumin, paprika, black pepper and green pepper. Cook the spices and green pepper for 1 minute.
3. Stir in the cooked rice, add in a few splashes of water and cook for 5 minutes. Drain the sardines and gently mix the sardines into the rice to warm through.
4. Plate the Kedgeree and top with quartered boil eggs and a sprinkle of green onion.
NUTRITION per serving
calories 487 | cabs 42.1g | fat 22.1g | protein 28.8g