In busy households, preparing a flavorful and wholesome meal doesn’t always have to mean spending hours in the kitchen. Quick kedgeree with microwave rice is a smart and satisfying dish that combines tradition with modern-day convenience. With its roots in Anglo-Indian cuisine, kedgeree is known for its delicate balance of spices, smoky fish, and fragrant rice. This simplified version using microwave rice brings the dish into the realm of weeknight cooking, making it accessible to anyone seeking a quick yet deeply comforting meal. Whether you’re a fan of traditional British recipes or just looking for a new way to enjoy rice and fish, this dish fits perfectly into any meal plan.
Understanding Kedgeree
Kedgeree is a classic dish that originated during the colonial period in British India. It typically includes flaked fish (often smoked haddock), rice, hard-boiled eggs, and spices like curry powder and turmeric. It was later brought back to the United Kingdom, where it became a staple breakfast or brunch item. However, kedgeree can be served any time of day, and with a few modern tweaks like using microwave rice it can be prepared quickly without sacrificing the rich layers of flavor it’s known for.
Why Use Microwave Rice for Kedgeree?
Microwave rice has become increasingly popular due to its convenience and time-saving benefits. It’s pre-cooked and packaged to retain freshness, requiring only a couple of minutes to heat. For busy home cooks, this is a game-changer. Using microwave rice for kedgeree eliminates the need to boil and drain rice, making the entire recipe faster while still delivering great texture and taste. It’s also ideal for portion control and meal planning.
Essential Ingredients for Quick Kedgeree
To create a quick kedgeree with microwave rice, you don’t need many ingredients, but each one adds an important component to the final flavor. Here are the basics:
- Microwave basmati rice or plain white rice
- Cooked smoked fish (haddock, mackerel, or even canned tuna or salmon)
- Hard-boiled eggs
- Butter or a little olive oil
- Onion or shallot, finely chopped
- Curry powder or a blend of ground turmeric and cumin
- Fresh parsley or coriander for garnish
- Lemon juice for brightness
- Salt and pepper to taste
Quick Kedgeree Microwave Rice Recipe
Ingredients (Serves 2-3):
- 1 packet microwave basmati rice (250g)
- 200g cooked smoked fish (skin removed and flaked)
- 2 hard-boiled eggs, peeled and quartered
- 1 small onion, finely diced
- 1 tablespoon butter or olive oil
- 1 teaspoon curry powder
- ½ teaspoon turmeric (optional, for color)
- Juice of half a lemon
- Chopped fresh parsley or coriander
- Salt and black pepper to taste
Instructions:
- In a nonstick frying pan, heat the butter or oil over medium heat. Add the chopped onion and cook until soft and golden, about 5 minutes.
- Stir in the curry powder and turmeric, if using. Cook for another minute until fragrant.
- While the onion is cooking, heat the microwave rice according to package instructions (usually 90 seconds).
- Add the heated rice to the pan with the onions and spices. Stir well to combine and heat through for 2-3 minutes.
- Fold in the flaked fish and gently mix. Cook for another minute until the fish is warmed through. Be careful not to break it up too much.
- Squeeze in the lemon juice, season with salt and pepper, and gently mix again.
- Transfer to plates and top with the quartered hard-boiled eggs. Sprinkle with chopped herbs and serve immediately.
Customizing Your Kedgeree
One of the best things about kedgeree is how flexible it is. You can easily tailor it to suit your tastes or dietary needs:
- Fish options: If smoked haddock isn’t available, use canned salmon, smoked mackerel, or even grilled shrimp.
- Vegetarian version: Skip the fish and add sautéed mushrooms, peas, or chickpeas for a hearty plant-based version.
- Spice it up: Add chopped chili or a pinch of cayenne pepper for heat.
- Add greens: Toss in a handful of baby spinach or kale at the end for extra nutrition.
Tips for the Best Quick Kedgeree
- Use day-old or microwave rice: Rice that isn’t too wet works best for this dish, helping it stay fluffy and not mushy.
- Balance the flavors: The smokiness of the fish, the warmth of the spices, and the brightness of lemon should all come through. Adjust to your liking.
- Don’t overmix: Fold ingredients gently to preserve the texture of the fish and rice.
- Prep in advance: Hard-boil eggs earlier and store them in the fridge to save time.
Why Kedgeree is a Great Weeknight Dinner
Quick kedgeree with microwave rice ticks all the boxes for a weeknight meal. It’s filling, nutritious, and comes together in under 20 minutes. It also makes great use of pantry staples and leftovers. Plus, the warming spices and comfort-food texture make it especially appealing in cooler months or when you need a little pick-me-up. The dish is elegant enough to serve to guests but simple enough to make after a long day at work.
Storing and Reheating Leftovers
If you have leftovers, kedgeree stores well in the refrigerator for up to two days. Just place it in an airtight container. To reheat, microwave it in short bursts, adding a splash of water or broth to keep the rice moist. The eggs can be stored separately and added after reheating for the best texture.
Quick kedgeree with microwave rice is a modern twist on a traditional dish, bringing together simplicity and flavor in a way that suits today’s fast-paced lifestyles. By using ready-to-heat rice and a handful of easy ingredients, you can enjoy the comforting taste of kedgeree with minimal effort. It’s an ideal recipe for solo meals, family dinners, or even casual brunches. If you’re looking for a flavorful, quick, and satisfying dish, this version of kedgeree might just become one of your favorites.