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Salmon and egg kedgeree

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Salmon and egg kedgeree

A hearty meal made with brown rice, plenty of vegetables and protein. Ideal for a family gathering, quick, simple, time and cost saving. This recipe uses brown rice which is packed with fibre and keeps you fuller for longer.

3 packs of ready made microwavable brown rice
1 pack of asparagus sliced
1 pack of green beans sliced
3 large courgettes cut into quarters
1 pack of mushrooms sliced
1 bunch of spring onions sliced
1 tsp paprika
1 tsp madras curry powder
1 tsp cumin powder
1 tsp garam masala
1 lemon juiced
Handful of parsley chopped
4 salmon ready to eat smoked fillets
6 boiled eggs
1 tbsp olive oil

Add eggs to a pan of boiling water and simmer for 10 minutes until hard boiled, drain water, peel of shell and allow eggs to cool.

Microwave rice according to packet instructions.

In a large deep frying pan or wok, heat the oil, add the spring onions followed by all the other vegetables and cook on a medium heat until tender. Add the rice and mix well. Season with paprika, curry powder, cumin, garam masala and salt and pepper along with a splash of water and lemon juice then gently mix.

Finally, cut the boiled eggs in halves, break the salmon into flakes and top the kedgeree with salmon, eggs and parsley.

Can use any form of protein such as chicken, lamb or pulses

Use frozen vegetables and any type of rice

Recipe by

Gopika Papiah