Spiced kipper fried rice

Fragrant turmeric, smoky tinned kippers and a lick of chilli take fried rice to a new level in this simple, speedy dish.

recipe
About Recipe
Spiced kipper fried rice

Fragrant turmeric, smoky tinned kippers and a lick of chilli take fried rice to a new level in this simple, speedy dish.

Ingredients :
  • 1 tbsp vegetable oil
  • ½ tsp cumin seeds
  • 1 carrot, grated
  • 1 small onion, finely sliced
  • 250g cooked basmati rice (from leftovers or from a microwavable pack)
  • 145g tin sustainable kipper fillets in oil
  • ¼ tsp turmeric powder
  • ¼ tsp chilli powder
  • 1 crushed garlic clove
  • 100g kale, shredded
  • 2 tbsp soured cream or yogurt
  • 2 medium free-range eggs, poached to your liking
Directions :

  1. Heat the oil in a large frying pan over a medium heat, then the cumin seeds. After 30 seconds, add the grated carrot, sliced onion and a pinch of salt, then stir-fry over a high heat for 5-6 minutes until soft and golden-tinged.

  2. Stir in the cooked rice, breaking it up with a wooden spoon. Add the kipper fillets (and as much of the oil as you fancy), spices and garlic, then cook for 3 minutes until combined and heated through. Stir in the kale and soured cream/yogurt, then season with salt and plenty of black pepper.

  3. Serve on plates with a poached egg on top.

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