Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ½ tsp curry powder
  • 1 cup cooked basmati rice
  • 1 cup vegetable or chicken broth
  • 1 bay leaf
  • 1 lb cooked salmon, flaked
  • 4 large eggs
  • 1/4 cup milk or cream (optional)
  • Salt and pepper to taste
  • ¼ cup fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and spices; cook until fragrant, about 1 minute.
  2. Stir in cooked rice, vegetable or chicken broth, and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 10 minutes, or until liquid is absorbed and the rice is heated through.
  3. While the rice is simmering, cook the eggs. Poached eggs are traditional, but you can also prepare them as soft-boiled, fried, or even scrambled for simplicity.
  4. Gently fold in the flaked salmon into the rice mixture, being careful not to break it up too much. Heat through for 2-3 minutes.
  5. Divide the kedgeree among plates. Top with the cooked eggs and garnish with fresh parsley and lemon wedges. Serve immediately.