Kedgeree
A really easy light lunch for me today, traditionally kedgeree has butter put through it in the end but I’m trying to be a bit more healthier at the moment, so instead I cooked the rice in vegetable stock to give the rice a bit of flavour. It worked well and was delicious!
Kedgeree
A really easy light lunch for me today, traditionally kedgeree has butter put through it in the end but I’m trying to be a bit more healthier at the moment, so instead I cooked the rice in vegetable stock to give the rice a bit of flavour. It worked well and was delicious!
Open in Cookpad AppSteps
- 1
In a large pan or wok that has a lid, spray oil or pour in a tablespoon. Heat on a medium heat.
- 2
Chop the onion and garlic. Add to the pan. Grate the ginger.
- 3
Throw it in and stir.
- 4
Once softened add all the dried spices, stir well.
- 5
Now add the rice making sure the grains are thoroughly coated with the spices.
- 6
Pour in the stock making sure all the liquid covers the rice. Bring to a simmer and add the lid. Turn down the heat so it slowly simmers. Set a timer for 15 minutes.
- 7
Meanwhile... boil two eggs in a pan for 6 minutes. Take out set aside and peel the shell, cut into quarters.
- 8
After 15 minutes are up or all the grains of rice has absorbed the stock and is soft. Throw in the chopped chilli and coriander, season well.
- 9
Give it a good stir.
- 10
Open the tins of tuna, add to the pan. Stir and leave for a couple of minutes to warm through.
- 11
Serve add the egg and a sprinkling of paprika if you like!
Cooksnaps
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