Vegetarian Kedgeree

July 5, 2018

Yes, I know this sounds weird – kedgeree is supposed to have smoked fish in it and I have already provided the fishy variety in an earlier recipe.

However, the general flavour of kedgeree is almost as addictive as the smoked fish as far as I’m concerned so I tried making the recipe without the fish and found to my delight that it’s actually really nice.

I’m not sure what it ought to be called, so I just eat it and don’t worry about it too much. It has been consumed for breakfast, lunch and I’m sure it would be fine for dinner as well...


1In a large, deep-sided frying pan, melt the butter and cook the onion until soft.

2Add the spices and bay leaves and cook for about a minute, stirring.

3Add the rice and stir until evenly coated with butter and spices

4Add the stock and bring to the boil.

5Cover the pan and simmer for about 12 minutes, until all the water is absorbed.

6Remove the bay leaves, cinnamon quill and cardamom pods

7Gently stir in the eggs, along with the parsley and lemon juice.

8Adjust seasonings by adding salt and pepper to your taste.

9Eat what you can and store the rest in a covered container in the fridge. It reheats well in the microwave but do be careful – eggs can be messy if you overdo the heating! To avoid tedious microwave clean-ups, heat in a covered bowl and only for a minute at a time, stirring and checking the temperature as you go.


50g butter

1 onion, finely chopped

3 cardamom pods

½ tsp ground turmeric

1 cinnamon quill

½ tsp ground fenugreek (you can grind your own in a coffee grinder)

2 fresh bay leaves

300g basmati rice

700ml chicken-flavoured stock (I use Massel gluten free “chicken” which is actually completely vegetarian)

6 eggs, hardboiled, peeled and chopped

3 Tbsp chopped parsley

Juice of 1 lemon

2018-07-05T11:42:38+00:00 0 Comments

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