Skip to content
Jamie's one-pan kedgeree-style rice recipe

Jamie's one-pan kedgeree-style rice recipe

4 ratings

Jamie says: "Cooking rice (and fish) can be daunting, but my foolproof method works every time. I’m using fish pie mix, but feel free to swap in any fish you like – just make sure it’s from sustainable sources." See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 555 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free

Ingredients

  • 4 large free-range eggs
  • 30g pack fresh coriander
  • olive oil
  • 1 lemon
  • 320g frozen classic vegetable base mix
  • 2 tbsp korma curry paste
  • 300g basmati rice
  • 320g frozen peas
  • 340g pack fish pie mix​

Each serving contains

  • Energy

    2335kj
    555kcal
    28%
  • Fat

    12g 17%
  • Saturates

    3g 17%
  • Sugars

    8g 9%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 81.2g Protein 33.4g Fibre 8.5g

Method

Jamie BB headshot 155x255

  1. Half-fill a large, shallow, flameproof casserole pan with boiling water, add a pinch of sea salt, then place over a high heat and bring to a fast boil. Cook the eggs for 6½ mins, then drain and rinse under cold water until they’re cool enough to handle.
  2. Finely chop half the coriander (stalks and all), then place in the empty casserole pan on a medium-high heat with 1 tbsp olive oil. Finely grate in the lemon zest, then add the frozen veg mix and cook for 5 mins or until softened, stirring occasionally.
  3. Stir in the curry paste and cook for 1 min, then add the rice and a pinch of seasoning. Cover with 600ml boiling water, mix well, then turn the heat up to high and let it bubble away for 2 mins.
  4. Scatter the peas and fish pie mix on top, then gently fold them into the rice. Reduce the heat to low, cover and cook for 12-15 mins or until the rice is fluffy. Meanwhile, carefully peel the eggs.
  5. Squeeze over half the lemon juice, fluff up the rice with a fork and flake the fish. Quarter the eggs and nestle them into the rice, seasoning with a little black pepper. Pick over the remaining coriander leaves and cut the remaining lemon half into wedges for squeezing over.

See more Jamie Oliver recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus