Spiced kipper fried rice

Spiced kipper fried rice
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

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.

Nutrition: Per serving

Calories
528kcals
Fat
28g (6.4g saturated)
Protein
27g
Carbohydrates
39g (5.4g sugars)
Fibre
4g
Salt
1.4g
Calories
528kcals
Fat
28g (6.4g saturated)
Protein
27g
Carbohydrates
39g (5.4g sugars)
Fibre
4g
Salt
1.4g

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

Method

  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.

Recipe By

Emily Gussin

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