Easy recipe Salmon Kedgeree Recipe

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two hundred and fiftyg (one one quarter cups) SunRice Basmati Rice or doongara rice (Recipes by ingridients rice) two eggs two teaspoons olive oil one brown onion, halved, thinly sliced lengthways one teaspoon curry powder one quarter cup coarsely chopped fresh continental parsley one, lemon (Recipes by ingridients lemon) rind finely grated, cut into wedges one x four hundred and fifteeng can red, salmon (Recipes by ingridients salmon) drained, skin discardedStep one Cook the rice (Recipes by ingridients rice) in a large saucepan of boiling water for twelve-fifteen minutes or until just tender. Drain well. Salmon Kedgeree Recipe. Step two Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Salmon Kedgeree Recipe. Reduce heat to medium and cook for about eight minutes for a medium yolk or until cooked to your liking. Drain. Salmon Kedgeree Recipe. Refresh under cold running water. Salmon Kedgeree Recipe. Peel and cut into wedges. Salmon Kedgeree Recipe. Step about three Heat oil in a large, deep frying pan over medium-low heat. Add onion and cook, stirring, for seven minutes or until onion softens. Add curry powder and cook, stirring, for thirty seconds or until aromatic. Add, rice (Recipes by ingridients rice) parsley and lemon (Recipes by ingridients lemon) rind, and gently toss to combine. Step four Add the salmon (Recipes by ingridients salmon) to the rice (Recipes by ingridients rice) mixture and gently fold until just combined. Salmon Kedgeree Recipe. Divide the kedgeree among serving bowls and top with egg and lemon (Recipes by ingridients lemon) wedges. Salmon Kedgeree Recipe. Serve immediately..