Vegetable kedgeree

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Vegetable kedgeree
  • 4 eggs, at room temperature
  • 1/4 cup flaked almonds
  • 1 tablespoon vegetable or olive oil
  • 4 green onions, thinly sliced
  • 2 teaspoon mild curry powder
  • 450 gram packet microwave basmati rice
  • 1 1/2 cup frozen pea and corn mix, thawed
  • 2 tablespoon chopped flat-leaf parsley


Vegetable kedgeree
  • 1
    Place eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre the yolks). Boil, without stirring, for 6 minutes; drain. Cool in cold water. Peel, then quarter.
  • 2
    Meanwhile, heat a large deep frying pan over moderate heat. Add almonds; cook and stir for 2-3 minutes or until lightly toasted. Transfer almonds to a heatproof plate to cool.
  • 3
    Heat oil in pan. Add onion; cook and stir for 1 minute. Add curry powder; cook and stir for 1 minute or until fragrant. Add rice and pea and corn mix; cook and stir for 5 minutes or until heated. Add almonds and parsley. Serve topped with egg.


For non-vegetarians, add canned tuna or pink salmon to kedgeree.