Serves 6
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2 tablespoons olive oil
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2 cups cooked brown rice
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3 eggs hard boiled, chopped
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1 14.75-ounce can pink salmon drained, bones removed and flaked
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2 teaspoons curry powder
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1/4 teaspoon cayenne pepper
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Heat olive oil in deep fry pan on low heat.
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Add cooked rice, chopped eggs, salmon and spices, heat through and stir to mix.
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Remove mixture to round bottomed bowl and press in with spatula.
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Place serving plate upside down over bowl and holding the two tightly together, invert so that Kedgeree is neatly mounded on a plate.
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Garnish with parsley and serve warm.
Per serving: 249 calories, 19 gm protein, 16 gm carbohydrate, 12 gm fat, 3 gm sat fat, 6 gm mono fat, 144 mg cholesterol, 1 gm fiber, 423 mg sodium
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