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Cheat's kedgeree recipe

Cheat's kedgeree recipe

58 ratings

Cut down on time, cost and waste with this 'cheat' version of a classic dish that's brilliant for breakfast, lunch or dinner. Packed full of flavour from the curried vegetable rice and the flaky smoked haddock, enjoy this dish when time is short! See method

  • Serves 4
  • 5 mins to prepare and 18 mins to cook, 2 mins to cool
  • 413 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 2 x smoked haddock fillets
  • 4 large eggs
  • 2 x 250g packs golden vegetable rice
  • 5 spring onions, sliced
  • 1 tbsp medium curry powder
If you don't have smoked haddock, try using another smoked fish

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    4g 19%
  • Sugars

    1g 1%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 40.6g Protein 26.5g Fibre 3.9g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Loosely wrap each fillet in lightly oiled foil, then bake for 15 mins or until warmed through. Meanwhile, boil your eggs for 7 mins; transfer to a bowl of cold water. Peel under cold running water and set aside.
  2. cook the rice to pack instructions. Heat 1 tbsp vegetable oil in a large, lidded frying pan over a medium-low heat and fry spring onions for 2 mins until softened.
  3. Add 1 tbsp medium curry powder and cook for 1 min, stirring, until fragrant. Gently stir in the rice, flake through the haddock and cook for 1-2 mins more until the flavours have combined. Remove from the heat. Halve the eggs, place on top of the rice mix, cover and set aside for 1 min. Season with black pepper and scatter with another 2 sliced spring onions to serve.

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