Emma This one is a good one for when you feel like something a little bit different for brunch but don’t want to faff too much and don’t want to go out. Use whatever veggies you like really, spinach also goes well with this, but I was being lazy and pulled out peas and kippers from the freezer for a quick brunch.
We had this for brunch, it would also suit as a main course for dinner or lunch. A quick to make mid-week meal.
Ingredients
- Oil
- Kippers
- Rice
- Eggs
- Peas
- cumin
- coriander
- curry powder
See the recipe card for quantities.
Instructions
Cook the kippers as the packet instructions. Once cooked, cut into chunks and place aside.
Meanwhile, heat the oil in a large pan and fry the onion over a low-medium heat for 10 minutes, until soft.
Add the spices and cook for 2 minutes making sure the spices are well mixed.
Add the rice and peas to the pan, along with 2 tsp water.
Cook for 3-5 minutes, stirring until the peas are cooked and the rice is piping hot. Season to your liking.
Stir through the kippers and top with the eggs.
Variations
Instead of kippers, you could use the ready prepared mackeral found in stores.
Use your favourite veggies, I used peas as I had them in the freezer.
Kipper Kedgeree
Ingredients
- 2 tsp olive oil
- 1 packet of ready to cook kippers
- 1 packet 250g Microwave rice
- ½ tbsp medium curry powder
- ½ tsp ground coriander ½ tsp ground cumin
- 100 g frozen peas
- 2 eggs boiled and shelled.
Instructions
- Cook the kippers as the packet instructions. Once cooked, cut into chunks and place aside. Meanwhile, heat the oil in a large pan and fry the onion over a low-medium heat for 10 minutes, until soft.
- Add the spices and cook for 2 minutes making sure the spices are well mixed. Add the rice and peas to the pan, along with 2 tsp water.
- Cook for 3-5 minutes, stirring, until the peas are cooked and the rice is piping hot; season.
- Stir through the kippers and top with the eggs.
