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A sunny side up egg atop a pile of curried rice and fish garnished with chopped scallions on a blue plate

Kedgeree (Curried Rice with Scallions and Smoked Fish)

  • Author: Spicepaw
  • Total Time: 30 minutes
  • Yield: Serves 2-3 1x


My take on the British breakfast dish of kedgeree with curry fried rice and smoked fish. An easy recipe to throw together for a weekend breakfast.. #breakfast #Britishrecipes #rice #quickmeals #fish


  • 200 g (about 7 oz) of smoked fish like haddock, salmon or mackerel (whatever you like and whichever you can find)
  • 3 cups cooked Basmati rice (should be cold or room temp)
  • 1 cup chopped scallions
  • 1/2 cup (120 ml) chicken broth
  • 1 tbsp curry powder
  • 34 tbsp butter
  • 23 eggs


  • In a large frying pan, add butter and cook over medium heat.
  • When melted and hot, add chopped scallions and cook for 2-3 minutes until fragrant.
  • Chop up smoked fish into bite-sized pieces and add to scallions.  Let cook for a minute or two until fish has cooked and has picked up the oil from the butter and scallions.
  • Increase heat to high and add cold Basmati rice.   Stir together and cook for a minute or two until everything is evenly coated in the oil of the butter.
  • Add 1/2 cup of chicken broth and 1 tbsp of curry powder.  Stir together and continue cooking on high until liquid has reduced and rice mixture is moist but not mushy.
  • Turn off heat, dish out onto plates and top with either a poached or fried egg and serve.  Sprinkle with a few chili flakes if you are feeling spicy.


Never fry rice that is hot as it has a tendency to get mushy and stick together.  Always use cold or room temperature rice that has been cooked ahead of time.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch, Rice, Fish
  • Cuisine: British

Keywords: kedgeree, Basmati rice, eggs, smoked fish, British, breakfast

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