Vegetarian Kedgeree

🛒 Ingredients

• Basmati Rice (uncooked) 50 g · 175 kcal
• Egg (large) 60 g · 75 kcal
• Onion (diced) 38 g · 15 kcal
• Frozen Peas 38 g · 26 kcal
• Unsalted Butter 8 g · 52 kcal
• Curry Powder 1 g · 4 kcal
• Ground Turmeric 1 g · 2 kcal
• Fresh Parsley (chopped) 5 g · 2 kcal
• Lemon Juice 4 g · 1 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Place eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 8-10 minutes. Drain, cool in ice water, peel, and quarter.
2. Rinse basmati rice thoroughly under cold water. Cook according to package instructions, using water, until tender and fluffy.
3. In a large pan, melt butter over medium heat. Add finely diced onion and cook until softened and translucent, about 5-7 minutes.
4. Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
5. Add the cooked rice and frozen peas to the pan. Stir well to combine, ensuring the rice is evenly coated with spices, and cook until peas are heated through.
6. Season with salt and pepper to taste, and stir in fresh lemon juice. Gently fold in most of the chopped parsley.
7. Transfer the kedgeree to serving bowls. Arrange the quartered hard-boiled eggs on top, and garnish generously with the remaining fresh parsley before serving warm.