Spiced Kipper Fried Rice
Smoky fish combined with spiced moist rice, slightly crunchy vegetables and topped with a soft boiled egg...YUM!
Ingredients
- 1 tbsp vegetable oil
- 0.5 tsp cumin seeds
- 1 carrot peeled and grated
- 1 small onion finely sliced
- a pinch of salt
- 250g cooked basmati rice (from leftovers – see Notes - or from a microwavable pack)
- 145g tin sustainable kipper fillets in oil
- 0.25 tsp turmeric powder
- 0.25 tsp chilli powder
- 1 clove garlic crushed
- 100g kale shredded
- 2 tbsp soured cream or yogurt
- salt and freshly ground black pepper
- 2 eggs poached to your liking (see Notes)
Instructions
- Heat the oil in a large frying pan over a medium heat, then add the cumin seeds. After 30 seconds, add the grated carrot, sliced onion and a pinch of salt, then stir-fry over a high heat for 5 to 6 minutes until soft and tinged golden.
- Meanwhile, prepare the eggs for poaching. Poach to your liking while the fish, spices and garlic are cooking in step 3 below.
- Stir in the cooked rice, breaking it up with a wooden spoon. Add the kipper fillets (and as much of the oil as you fancy), spices and garlic, then cook for 3 minutes on a medium high heat, until combined and heated through. Then add the kale and soured cream or yogurt, season with salt and plenty of black pepper and stir for around 2 minutes, until the kale has wilted.
- Serve with a poached egg on top.
Notes
- Rice – 100g of uncooked basmati rice will give you approx. 250g of cooked rice.
- Eggs - fried eggs or soft boiled eggs (like the ones made in kedgeree) are a good alternative to poached eggs, if you prefer.
- This spiced kipper fried recipe is easily adapted if you’re cooking for more people.