Vegetarian Kedgeree

This recipe works in combination with: Pasta all'Arrabbiata.

A vegetarian version of this classic spiced rice dish with peas and egg.


  • 1/2 small onion (approx 110g each), finely chopped
  • 50g of value long grain rice
  • 1 egg, washed under cold water
  • 2 tbsp frozen peas
  • 1 tbsp vegetable oil
  • 1/4 tsp medium curry powder
  • 1 tsp lemon juice
  • vegetable stock
  • 1/4 tsp mild chilli powder
  • Serves: 1
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £0.52
  • Store cupboard: Basic
  • Calories per serving: 298
  • 5-a-day per serving: 0.6
  • Print Recipe
Vegetarian Kedgeree photo

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  1. Cook the rice according to the packet instructions using vegetable stock instead of water.
  2. Meanwhile, cook the egg in a pan of boiling water for 8 minutes, or until hard boiled. Drain and run the egg under cold water until it is cool. Remove the shell, cut into 1 cm pieces and set aside.
  3. Shortly before the rice is cooked, heat the oil in a frying pan and fry the onion for 2-3 minutes, or until soft. Stir in the curry powder, chilli powder and peas. Add the cooked rice and lemon juice. Remove from the heat and mix in the egg. Season to taste with salt and pepper and serve.

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