This budget-friendly kedgeree recipe is one of our family’s favourite ways to use up leftovers. The mild curry powder gives the dish a gentle, sweet warmth, and because everything cooks in one pot, there’s very little washing up afterwards — always a win on a busy weeknight.
You won’t need to buy any special ingredients to make this. Most of what goes into the pot can be pulled together from things already in your fridge and store cupboard, which makes it a genuinely handy meal for using up odds and ends.
As with most family recipes, don’t expect restaurant-style plating here. What you will get is a big pot of something comforting, with kids happily scooping it up with spoons. It’s low in fat, high in fibre, and easy on the household budget — a proper one-pot wonder for a weeknight dinner.
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Kedgeree Recipe
Serves 4 adults
Ingredients:
- 2 large eggs
- 1 tablespoon olive oil
- 1 knob butter
- 1 white onion, finely sliced
- 3 teaspoons mild curry powder
- 250g basmati rice
- 400ml hot chicken stock
- 100g frozen peas
- 1 handful spinach
Method:
1. Soft-boil the 2 large eggs by placing them in a pot of cold water and bringing it to the boil. Once boiling, remove from the heat after 3 minutes, then plunge the eggs into cold water and set aside.
2. In a large saucepan or frying pan over medium heat, melt the butter in the olive oil. Add the onions and gently fry, turning them now and again with a wooden spoon. You want them to caramelise, so this will take about 15–20 minutes. Once golden brown, stir in the curry powder, then add the rice to the dry pan. Toast the rice for 3 minutes, then pour in the hot chicken stock and stir until simmering. Turn to a low heat and do not cover the pan.
3. Let the pot simmer for around 20 minutes, stirring occasionally to make sure it isn’t sticking to the bottom of the saucepan.
4. After 20 minutes, most of the liquid should have been absorbed into the rice. Stir in the frozen peas, then the spinach, and cook until both are heated through. Peel the boiled eggs and cut into quarters. Serve the kedgeree immediately with the sliced eggs on top, and season to taste.
This recipe, and more, is available on Wholesome Ireland.
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Frequently Asked Questions
Can I make kedgeree with leftover cooked rice instead of raw rice?
This recipe is written for raw basmati rice cooked directly in the stock, which is what gives it that lovely toasted, savoury flavour. If you only have leftover cooked rice to use up, you’ll get better texture by starting fresh with raw rice for this particular method.
Can I swap the chicken stock for a vegetarian option?
Yes — a good quality vegetable stock works well in place of chicken stock if you’d like a vegetarian version. The mild curry powder and caramelised onions still give plenty of flavour.
What can I use instead of spinach?
Any soft leafy green you have to hand will work, such as kale (finely shredded) or even leftover cooked greens. Add them at the same stage as the peas, just to warm through.
Can I freeze kedgeree?
Rice dishes with egg can change texture once frozen and reheated, so this one is best enjoyed fresh on the day it’s made.
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If you enjoyed this one-pot family dinner, you might also like our Homemade Fish Goujons with Sweet Potato Wedges, or our “Buried Treasure” Fish Pie for another comforting, kid-approved meal.
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