Kipper Kedgeree
A quick and tasty brunch, lunch or midweek meal with this 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.