Kedgeree

< 30 Minutes

Kedgeree

Ingredients Method

Ingredients


ME Sunwhite Basmati Rice 5kg

Method


  1. Cooking the rice:

    In a large saucepan, melt one tablespoon of the butter over medium heat then add the garlic, onion, tomatoes and the curry powder.

  2. Cook for 2-3 minutes until the mix softens. Add the rice along with the chicken stock, salt and pepper.

  3. Stir the mix well and bring to a boil. Lower the heat, cover the pan and simmer for 18-20 minutes.

  4. Cooking the eggs:

    In a small pan, add two cups of water, put the eggs in it and simmer over medium heat for 8-10 minutes or until the water starts boiling.

  5. Drain the hot water and fill the pan with cold water. Leave the boiled eggs in the cold water for a couple of minutes then take them out, remove the shell and cut them into chunks.

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Sunwhite English

Kedgeree

< 30 Minutes

Ingredients


Method


  1. Cooking the rice:

    In a large saucepan, melt one tablespoon of the butter over medium heat then add the garlic, onion, tomatoes and the curry powder.

  2. Cook for 2-3 minutes until the mix softens. Add the rice along with the chicken stock, salt and pepper.

  3. Stir the mix well and bring to a boil. Lower the heat, cover the pan and simmer for 18-20 minutes.

  4. Cooking the eggs:

    In a small pan, add two cups of water, put the eggs in it and simmer over medium heat for 8-10 minutes or until the water starts boiling.

  5. Drain the hot water and fill the pan with cold water. Leave the boiled eggs in the cold water for a couple of minutes then take them out, remove the shell and cut them into chunks.