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Jamie's one-pan kedgeree-style rice recipe

12 ratings

Jamie says: "Cooking rice (and fish) can be daunting, but my foolproof method works every time. I’m using fish pie mix, but feel free to swap in any fish you like – just make sure it’s from sustainable sources." See method

Serves 4
10 mins to prepare and 30 mins to cook
555 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

4 large free-range eggs
30g pack fresh coriander
olive oil
1 lemon
320g frozen classic vegetable base mix
2 tbsp korma curry paste
300g basmati rice
320g frozen peas
340g pack fish pie mix

Each serving contains

Energy
2335kj
555kcal 28%
Fat
12g 17%
Saturates
3g 17%
Sugars
8g 9%
Salt
1g 17%

of the reference intake
Carbohydrate 81.2g Protein 33.4g Fibre 8.5g

Method

Half-fill a large, shallow, flameproof casserole pan with boiling water, add a pinch of sea salt, then place over a high heat and bring to a fast boil. Cook the eggs for 6½ mins, then drain and rinse under cold water until they’re cool enough to handle.
Finely chop half the coriander (stalks and all), then place in the empty casserole pan on a medium-high heat with 1 tbsp olive oil. Finely grate in the lemon zest, then add the frozen veg mix and cook for 5 mins or until softened, stirring occasionally.
Stir in the curry paste and cook for 1 min, then add the rice and a pinch of seasoning. Cover with 600ml boiling water, mix well, then turn the heat up to high and let it bubble away for 2 mins.
Scatter the peas and fish pie mix on top, then gently fold them into the rice. Reduce the heat to low, cover and cook for 12-15 mins or until the rice is fluffy. Meanwhile, carefully peel the eggs.
Squeeze over half the lemon juice, fluff up the rice with a fork and flake the fish. Quarter the eggs and nestle them into the rice, seasoning with a little black pepper. Pick over the remaining coriander leaves and cut the remaining lemon half into wedges for squeezing over.

See more Jamie Oliver recipes