Kedgeree

(50 mins)

80g butter
1 med brown onion finely chopped
1 tbsp. mild curry powder
½ lemon, juiced
1 cup SunRice Basmati Rice, cooked & cooled
3 hardboiled eggs
1 x 415g can red salmon, drained, flaked into large pieces
1 slice bread

Step 1
1. In rice cooker combine 1/3 cup of rice with ½ cup water. Cook for 5 mins on high.
2. Stir. Add ½ cup of water and cook on high for 5 mins.
3. Stir. Add ¼ cup of water and cook for 3 mins.
4. Cover and refrigerate.

Step 2
1. Boil eggs – see opposite.
2. Cool them.
3. While eggs are cooling lay out all the other ingredients and flake the salmon.
4. When eggs are cooled, chop them up roughly.

Step 3
1. Melt butter and add onion in a large saucepan over med heat. Cook for 3 mins or
until tender.
2. Add curry powder and lemon juice. Stir until well combined.
3. Add cooked rice to saucepan, stirring until well coated. Cook, stirring occasionally,
for 7 minutes.
4. Gently fold EGGS and SALMON through rice. Season with salt and pepper.
5. Cook for further 90 secs until heated through. Remove from heat.
6. Serve with slice of hot buttered toast.