Spiced Kipper Fried Rice

By: Deborah

Smoky fish combined with spiced moist rice, slightly crunchy vegetables and topped with a soft boiled egg...YUM!

PREP: 15

COOK: 12

TOTAL: 27

Course: Main

Cuisine: Chinese

Servings: 2 people

1 tbsp vegetable oil
0.5 tsp cumin seeds
1 carrot peeled and grated
1 small onion finely sliced
a pinch of salt
250 g (1 ¾ cups) cooked basmati rice (from leftovers – see Notes - or from a microwavable pack)
145 g (5.1 oz) tin sustainable kipper fillets in oil
0.25 tsp ground turmeric
0.25 tsp chilli powder
1 clove garlic crushed
100 g (3.5 oz) kale shredded
2 tbsp soured cream or yogurt
salt and freshly ground black pepper
2 eggs poached to your liking (see Notes)

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.

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS spicy, tinned fish, under 30 minutes

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