Spiced kipper fried rice

Spiced kipper fried rice

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

Spiced kipper fried rice

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

  • 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

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

  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.

Nutrition

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

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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