Move over eggs on toast - kedgeree is the ultimate savoury breakfast! This fusion dish, made with aromatic curried rice, smoked fish and hard boiled eggs, is hearty and delicious. This nutritionist-designed kedgeree is packed with vegetables, and uses ready-to-eat hot smoked salmon, which effortlessly flakes in.
Oh the allure of delicious comfort food. Who can resist its charm? Mac and cheese, mashed potatoes and chicken noodle soup are all so good – and, of course, the humble kedgeree!
Kedgeree is a flavourful mix of spiced rice and smoked fish, with culinary roots in the British Raj era. It was popularised as a hearty savoury breakfast or brunch idea and, while perfect for kicking off the day, makes a darn good lunch or dinner too.
As a Registered Nutritionist, this kedgeree recipe has been mindfully crafted by incorporating traditional ingredients like rice, eggs and butter, while also considering nutritional balance. Each bowlful offers a source of protein (around 22g per serving, and easily bumped up with extra eggs or fish), veggies galore and an ideal balance of butter.
Basmati rice. Aromatic and fluffy, basmati rice is perfect for kedgeree. The long slender grains tend to remain seperate after cooking, allowing the rice to absorb flavours without becoming mushy or clumpy.
Chicken (or fish) stock. To cook and infuse the rice. Chicken stock in a fish dish may boggle the mind, but I’ve found it imparts a deeper flavour (without tasting like chook!). Experiment to find your pick.
Butter. A classic ingredient in kedgeree, adding a rich and velvety taste, while helping keep the rice moist. Feel free to substitute in olive oil or ghee.
Brown onion and fresh ginger. Flavour, flavour, flavour! Sautéed onions add a sweet slightly caramelised flavour, while fresh ginger brings warmth.
Spices. The hallmark of kedgeree and reflective of its historical Anglo-Indian roots. Here we’re using ground curry powder, turmeric and coriander.
Fresh herbs and lemon. For brightness and freshness, helping balance the richness and smokiness of the dish.
Green vegetables. Not a standard ingredient in kedgeree, but a great addition. We’re using frozen peas and spinach – for the latter, you can use a larger leaf or baby variety.
Hot smoked salmon. Untraditional (usually smoked haddock is used), but delicious. As it’s ready-to-eat, it saves prep time – simply flake in.
Eggs. Kedgeree is typically adorned with hard boiled eggs, a valuable source of protein. You can scale up the number based on appetite or protein needs. A large egg offers around 6-7g of protein.
Salt and pepper. To season to perfection.
A great thing about kedgeree? Many of the ingredients are kitchen staples. What might feel like a long shopping list to start may quickly shrink when you do a pantry check.
Step-by-Step: Smoked Salmon Kedgeree
Here are tips and tricks to help your kitchen skills grow, while improving the final outcome of this dish:
Keep a timer or clock handy. Three elements of this dish are cooked in around ten minutes each: the rice, eggs and onions. If timed well, you can multi-task and tick tasks off simultaneously. Get the rice going first, followed by the hard boiled eggs, and then sauté the onions in between.
Watch the temperature. When cooking the rice, avoid a burnt base by making sure your heat isn’t too high. All stoves differ in strength. For a standard stove, use a medium high; for a strong stove, use low.
Don’t keep the cooked rice over heat for too long. When mixing ingredients together, keep the heat super low to stop the rice drying out. Use a splash more of hot water to rehydrate the rice if needed.
Serving & Storing
Kedgeree is best enjoyed hot off the stove, but also makes for great leftovers when properly stored and reheated. Keep in an airtight container in the fridge, and reheat with a splash of water or stock to moisten the rice.
The recipe is great as a meal for two hungry people (maybe three at a stretch, served with a side salad), or one with tasty leftovers. Otherwise, it’s simple to double – the only area to take care is when cooking extra rice. You might need a larger pot, and a minute or two more cooking time.
Is kedgeree a balanced meal? It absolutely can be! Like any dish, it’s all about how you prepare it and the ingredients used.
Traditionally, kedgeree is made with a mix of rice, fish, eggs and various spices. This offers a good balance of macronutrients, including carbohydrates from rice, protein from fish and eggs, moderate amounts of healthy fat, as well as essential vitamins and minerals.
With fruit and vegetables a key part of a balanced meal, adding veggies to kedgeree (like pea and spinach in this recipe) or serving as a generous side, will tip the balance in favour of a more nutritionally balanced meal.
1smalllemon(½ tsp finely grated zest and 1 Tbsp juice)
100ghot smoked salmon
2cups spinach,finely sliced
Salt and pepper, to season to perfection
Place rice and chicken stock in a medium-sized saucepan over a medium high heat, with no lid. Bring to a simmer – the edges should be bubbling, the middle rippling and the surface foaming.
Place a tight fitting lid on, then turn heat down to medium-low (low for strong stoves).
Cook for 10 minutes, making sure to not lift the lid. Remove from heat, leave for 10 minutes with lid on, then fluff with a spatula or fork.
Prepare hard boiled eggs and peas
Put a medium saucepan of water onto boil.
Once bubbling, gently lower eggs in to cook – I find a slotted spoon helps to lower in.
Cook for 10 minutes. At the 7 minute mark, add peas. While cooking, start on prepare kedgeree (see below).
Once at ten minutes, turn off the heat and drain into a colander to remove the boiling water. Rinse with cold water so the eggs cool right down.
In a medium deep frying pan or shallow skillet (mine pictured was 26cm), add butter over a medium-low heat. Add the brown onions and ginger, and sauté until the onion is soft and translucent – around 10 minutes.
Once the rice has cooked, add directly to the pan along with the 2 Tbsp extra hot water (to keep the rice moist), spices, herbs, lemon and a few generous turns of the salt and pepper shaker. Turn off the heat and gently mix together until the rice is uniformly coloured.
Add the peas, spinach and smoked salmon. Gently fold through. Taste test and add more salt or pepper until it tastes well seasoned to you.
Peel chopped eggs and slice into quarters. Dot overtop. Enjoy!
Notes – Cooking the rice The cooking method for rice is for store-bought basmati rice, purchased in packets at everyday grocery stores. Since the introduction of modern packaging, it is not necessary to wash this type of rice. If you purchase rice out of sacks at market, rinse the rice and then reduce by a tablespoon of stock when cooking (as rinsed rice is already soaked with water), otherwise your rice may end up gummy.