A close up of a bowl of fried rice, with shreds of carrot, kale and kipper, and a poached egg on top

Spiced kipper fried rice

Name: Spiced kipper fried rice
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
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

Portion size: Serves 2
Hands-on time 20 min
Difficulty: easy

Gluten-free

Emily Gussin

Food producer and sustainability lead, delicious.

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

Try our kimchi fried rice if you’re looking for a vegetarian option.

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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

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Method

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