4 Ingredient Kedgeree
Not sure what to do with that leftover Indian takeaway pilau rice? Vicinity has you covered with this great food waste prevention 4-ingredient recipe for kedgeree. It not only prevents leftover rice from going to waste but it’s also a great way to use up whatever vegetables are lurking in your fridge. It’s quick and easy for a midweek meal.
Servings depend on how much leftover rice there is. Half a standard takeaway container of rice serves 1 person.
- Leftover Pilau takeaway Rice from your local Indian restaurant
- ½ tin of sustainably caught sardines per person
- Leftover seasonal vegetables chopped up into small cubes.
- 1 egg per person
- Place the eggs in a pot covered with cold water and cover. Bring the water to a boil and then hard boil the eggs for 10 minutes. Remove the eggs and place into a bowl of cold water to prevent them from cooking further.
- Prep the vegetables and cut them up into small pieces. Precook where appropriate, if you have cooked leftover vegetables in the fridge that’s even better! Basically most vegetables will work here: beetroot, Brussels sprouts, spinach, potatoes, peas. Try experimenting with what’s in season at different times of the year.
- While the vegetables are cooking, peel and quarter the hard boiled eggs.
- In a wide pan with a lid add the rice and 1tbsp of water for every 128g of cooked rice on a very low heat.
- Next, drain the tin of sardines and add to the pan, breaking the sardines up as you mix it with the rice.
- Add in the seasonal vegetables and mix through. If using spinach, salad leaves or kale, shred and place on top the rice and sardines mixture and add a tablespoon extra of water to wilt.
- Lastly, add the hard boiled egg quarters before placing the lid on top to keep the moisture in the pan.
- Occasionally check to ensure the rice isn’t sticking to the bottom of the pan. Add more water if it starts to stick and cook on low until the rice and sardines are heated thoroughly and ready to serve (around 5 minutes).
- Just because it’s quick and easy leftovers doesn’t mean you can’t add a quick flourish to make it look pretty. We like to pack each serving of rice into a small bowl or large rounded cup before turning it out onto a plate to create a beautiful mound of rice to be surrounded by the boiled egg. We also like to serve it with an optional side of pickled mango mustard from local producer My Apricot Kitchen.