This Hot Smoked Salmon Kedgeree Stir Fry was born of a want for kedgeree and pure unadulterated laziness. I can't be bothered to cook up a storm most mornings and I want my first meal of the day to take as little time as possible to prepare so that I can stuff my face in a leisurely fashion and enjoy a pint of coffee whilst I wake up... plus - I don't like egg white. Kedgeree usually involves egg of some description. Boiled, poached or fried depending on the person cooking it. I honestly wish I could stand the texture of egg white because I would love to try Eggs Benedict or Huevos Rancheros but after 44 years it just ain't gonna happen. So I tend to stir a whole beaten egg into my kedgeree as a substitute and it works better with the stir fry method than any other...
... and there's that whole need for speed thing...
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Hot Smoked Salmon Kedgeree Stir Fry
Serves 4 for Breakfast or 3 for Brunch
Syns per serving on Extra Easy - None
Prep time - 5 minutes
Cooking time - 15 - 20 minutes
Total time - 20 - 25 minutes
You will need
A large non stick skillet/frying pan with lid.
Low Fat Cooking Spray (Fry Light)/1 tbsp olive oil (if not monitoring butt expansion)
1 onion - diced
2 fat cloves garlic - crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 tsp chilli powder
450g/1lb cooked, cold rice (I used white basmati)
2 tbsp water
1 egg beaten
4 spring onions - chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander/cilantro
185g/6oz Hot Smoked Salmon
Juice of half a lemon
- Place the pan over a medium heat and chuck in the diced onions, spray with fry light and give a quick stir before popping the lid on. Cook gently for about 8 minutes, or until softened - giving the occasional stir.
- Add the crushed garlic and all of the spices and cook for about a minute, stirring. You may want to add a few more sprays of oil at this juncture to moisten everything up a bit.
- Stir in the cold cooked rice and 2 tbsps of water and turn the heat up ever so slightly.
- Keep stirring the rice gently until it's hot and has taken on the colour of the spices (about 4 minutes) then add the beaten egg, leave it for 30 seconds or so then stir the egg through the spiced rice.
- Stir in the spring onions and fresh herbs then gently flake the salmon into the rice. Stir gently to combine and heat through the fish - about 2 minutes.
- Finish with the lemon juice and serve.
NOTE: I used a low calorie cooking spray in this for the soul purpose of shrinking my butt size, but by all means squodge in a dollop of olive oil in it's place - it will help the spices blend more thoroughly into the dish. Just remember to add in the syns/calories/points etc if you do so... and are dieting. Bit daft to do all of that if you're not.