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Vegetarian kedgeree

Vegetarian kedgeree is an Indian-inspired rice dish that is great for breakfast. Eat this spicy rice and egg mixture hot or cold.
Meal Type Breakfast, Brunch, Lunch, Main Course
Cuisine Indian-Inspired
Keyword Vegetarian, Vegetarian kedgeree
Total Time 30 minutes
Servings 4
Author Veg Coast Cook


  • 200 g basmati rice
  • 2 large free-range eggs
  • 2 tsp rice bran oil
  • 100 g onion peeled & chopped
  • 2 garlic cloves peeled & crushed
  • 2 red chillies deseeded & sliced (reserve some for garnish)
  • 1 tbsp curry paste *see Recipe Notes
  • 120 g yellow split peas cooked *see Recipe Notes
  • 120 g peas frozen
  • 2 tbsp fresh parsley chopped (reserve some for garnish)
  • Salt and pepper


  1. Put the rice in a saucepan with 500ml of cold water, cover with a lid and put on a high heat. Bring the rice to the boil, turn down heat to low and simmer for 10 minutes or until the rice is cooked.
  2. Meanwhile, put the eggs in a saucepan of cold water on a high heat. Bring them to the boil, reduce to a medium heat and cook for 9 minutes. Remove from heat.
  3. Heat the oil in a large frying pan over a medium heat, add the onion, garlic, chilli, and curry paste. Stir and fry for 5 minutes. Add the cooked rice, split peas, frozen peas, parsley, salt and pepper. Stir and cook for 5 minutes.
  4. Peel the hard-boiled eggs, cut each egg into eighths, and put on a plate.
  5. To serve (hot or cold) per person: Put some of the rice mixture in a bowl, top with four pieces of hard-boiled egg and garnish with chilli & parsley.

Recipe Notes

*Curry paste - use whichever type of paste that you prefer. I use a tikka masala paste. Rogan josh or korma curry paste would also work well in this dish.

*Yellow split peas - soak and cook dried, yellow split peas as per the packet instructions. An alternative would be to use (cooked) tinned lentils that have been drained.