Kedgeree (Fish, Eggs, & Rice)

Name: Kedgeree (Fish, Eggs, & Rice)
Ingredients: 2 cups COOKED white rice, preferably white basmati rice; 4 boiled eggs, roughly chopped; 1/2 pound canned tuna fish, roughly chopped; 3 tablespoons coconut oil OR any other vegetable oil; 1 medium size white onion, diced; 1 jalapeno, deseeded and minced; 1 tablespoon fresh ginger, grated; 1 teaspoon sea salt, or as desired; 1 tablespoon curry powder; 1 tablespoon freshly ground black peppercorns; 1/2 cup chopped cilantro; 1 lemon, squeezed to extract juice

12 ingredients

5 steps

Ingredients

2 cups COOKED white rice, preferably white basmati rice
4 boiled eggs, roughly chopped
1/2 pound canned tuna fish, roughly chopped
3 tablespoons coconut oil OR any other vegetable oil
1 medium size white onion, diced
1 jalapeno, deseeded and minced
1 tablespoon fresh ginger, grated
1 teaspoon sea salt, or as desired
1 tablespoon curry powder
1 tablespoon freshly ground black peppercorns
1/2 cup chopped cilantro
1 lemon, squeezed to extract juice

Directions

1

In an iron skillet over medium heat, heat oil.
2

When the oil is hot, add onions, jalapeno, ginger, and sprinkle some salt. Saute for 3 minutes OR until onions turn translucent.
3

Add curry powder and peppercorns. Stir for 30 seconds.
4

Turn off heat and remove the skillet away from heat. NOTE: This is important because you do not want rice grains to stick to the skillet.
5

Add rice, fish, eggs, cilantro, and lemon juice. Toss to combine. Serve.