This lighter twist on a classic kedgeree is great as breakfast for dinner, and for people who, like me don’t really like hot smoked fish!
- 1 tbsp Coconut Oil
- 6 Spring Onions, sliced
- 2 Large Garlic Cloves, finely chopped
- 1/2 Red or Green Chilli, finely chopped
- 1 tsp Garam Masala
- 1/2 tsp Ground Turmeric
- 200g (14 oz) Cold Cooked Brown Rice
- 100g (7 oz) Hot Smoked Salmon or 1 Salmon Fillet Portion
- 1 tsp Coconut Aminos, Tamari or Dark Soy Sauce
- Sea Salt
- 2 tbsp Coconut or White Wine Vinegar
- 2 Large Eggs
- Small Handful Fresh Coriander, chopped
- Sriracha and Lime Wedges, to serve
- Heat the coconut oil in a large frying pan over a medium high heat until it is shimmering.
- Add the spring onions, chilli and garlic, and fry for a few minutes until the pieces have started to soften not brown.
- Add the spices, and fry for another minute until the spices are aromatic.
- Add the rice, and stir until it is all coated in the spices.
- Flake and add the salmon. Cook until the salmon is heated through. If you want to use a smoked or non-smoked salmon fillet that has not been pre-cooked, you can quickly do a cheats poach by wrapping it in a piece of foil with a splash of water or white wine, and some salt and pepper, and baking it in a 200 degree (390 fahrenheit) oven for 10 minutes.
- Season the rice with the coconut aminos, tamari or soy sauce, and a little sea salt to taste.
- Set it aside to keep warm while you poach the eggs. I like to do this by adding the vinegar to a pan of just boiled water and setting it over a medium heat. Once small bubbles start to form, I swirl the water and drop in the egg to poach for 3-4 minutes. Instead of cracking the egg straight into the water where you might get shell, I crack it into a ramekin first. As with most things worth doing, the art of the perfect poached egg really is practice makes perfect.
- When you are reading dish up, stir the coriander into the rice, and divide it between two plates, topping each portion with a poached egg and an extra garnish of coriander leaves. Sriracha is not for everyone, so take the bottle to the table so everyone can regulate their own amount of heat!