Microwaved Kedgeree Recipe
Ingredients
| Long grain rice | 1 Cup (16 tbs), 250 ml | |
| Hard boiled eggs | 6 | |
| Milk | 1 Cup (16 tbs), 250 ml | |
| Water | 1 Cup (16 tbs), 250 ml | |
| Smoked salmon | 1 Pound, 250 to 500 g | |
| Butter | 4 Tablespoon, 60 ml |
Nutrition Facts
Serving size: Complete recipe
Calories 2293 Calories from Fat 1007
% Daily Value*
Total Fat 113 g173.8%
Saturated Fat 50.7 g253.6%
Trans Fat 0 g
Cholesterol 1706.2 mg568.7%
Sodium 4078.9 mg170%
Total Carbohydrates 163 g54.2%
Dietary Fiber 0 g
Sugars 15.8 g
Protein 146 g291.9%
Vitamin A 82.6% Vitamin C
Calcium 50.7% Iron 52.7%
*Based on a 2000 Calorie diet
Directions
Hard boil the eggs.
Place fish in a microwave-safe dish, cover with milk and water.
Cover and heat 4 minutes at HIGH.
Let stand 15 minutes.
Drain fish in colander 15 minutes.
Break up in pieces and add to the rice.
Chop the hard boiled eggs into small pieces and add to the rice and fish.
Place the butter in a small microwave-safe dish and microwave 2 minutes at HIGH.
Pour into the rice mixture and stir with two forks to blend.
Add pepper to taste.
Refrigerate overnight.
To serve, lightly butter a microwave-safe dish.
Pour in the rice and fish mixture.
Cover with waxed paper.
Microwave 8 minutes at MEDIUM, stir lightly with a fork.
Adjust seasoning.
If the rice is not hot enough, heat 2 minutes at a time at MEDIUM.
Chef
