Black Rice Kedgeree

For more recipes and inspiration visit @sonasfoodjournal on Instagram

This is my pimped up version of the classic kedgeree. I hope you enjoy it as much as I did. You can no doubt choose to use regular eggs if you don’t have the patience to peel quail eggs as this can be a little time consuming.

Serves 2

120g black venus rice

100g green beans, roughly chopped

2 x kiln smoked trout fillets (ready to eat), warm

10 x quails eggs (or 2 large), soft boiled & peeled

4 x spring onions inc green stalks, finely sliced

1 x medium hot red chilli, de-seeded and finely sliced

1/2 veg stock cube

2 garlic cloves, minced

1 tbsp fresh ginger, crushed

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

Small handful baby spinach leaves

Few sprigs of coriander, roughly chopped

1 tsp ghee (or drizzle of oil)

Salt, to taste

Per Portion: approx. 755 kcal, 38g protein, 20g fat, 102g carbohydrate

(Approximate values sourced from


  1. Cook the rice as per the pack’s instructions. I added 1/2 stock cube whilst doing so for added flavour.

  2. Whilst the rice is cooking, melt some ghee in a warm pan. Fry off the garlic, ginger and spring onion whites for 1-2 mins over a medium heat. Throw in the green beans, half the chilli, salt, cumin and coriander powders, stir and let it cook for 3-5 mins over a medium heat until the beans have softened slightly. Add the spinach when the beans have apx 1 min left to cook allowing enough time for it to wilt.

  3. When the rice is cooked, add the green veg mixture to the rice and stir through gently.

  4. To assemble, divide the rice and greens between 2 bowls. Flake on the warm smoked trout, slice and add the eggs, sprinkle on the remaining green onion stalks, coriander leaves and chilli slices.

Serve with a wedge of lemon and tuck in!

3 views0 comments

Recent Posts

See All