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Microwaved Kedgeree

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  Long grain rice 1 Cup (16 tbs), 250 ml
  Hard boiled eggs 6
  Milk 1 Cup (16 tbs), 250 ml
  Water 1 Cup (16 tbs), 250 ml
  Smoked salmon 1 Pound, 250 to 500 g
  Butter 4 Tablespoon, 60 ml
  Coriander leaves 1 Tablespoon

The day before you're going to serve the Kedgeree, microwave rice.
Hard boil the eggs.
Place fish in a microwave-safe dish, cover with milk and water.
Cover and heat 4 minutes at HIGH.
Let stand 15 minutes.
Chop the hard boiled eggs into small pieces and add to the rice and peas.
Place the butter in a small microwave-safe dish and microwave 2 minutes at HIGH.
Pour into the rice mixture and stir with two forks to blend.
Add pepper to taste.
Refrigerate overnight.
To serve, lightly butter a microwave-safe dish.
Pour in the rice.
Cover with waxed paper.
Microwave 8 minutes at MEDIUM, stir lightly with a fork.
Add coriander leaves
If the rice is not hot enough, heat 2 minutes at a time at MEDIUM.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2296 Calories from Fat 1008

% Daily Value*

Total Fat 113 g173.9%

Saturated Fat 50.7 g253.6%

Trans Fat 0 g

Cholesterol 1706.2 mg568.7%

Sodium 4085.8 mg170.2%

Total Carbohydrates 163 g54.4%

Dietary Fiber 0.42 g1.7%

Sugars 15.9 g

Protein 146 g292.6%

Vitamin A 102.8% Vitamin C 6.8%

Calcium 51.7% Iron 54.2%

*Based on a 2000 Calorie diet

Microwaved Kedgeree Recipe