Jacq'S Fried Rice Kedgeree - cooking recipe

Ingredients

To prepare the fish
1 cup milk
400 g piece flaky white fish
15 ml ground ginger powder
15 ml ground coriander powder
5 ml black pepper
5 ml lemon salt or 15 ml lemon juice
1 crushed garlic cloves or 5 ml garlic flakes
5 ml ground powdered cinnamon
Other ingredients
1 onion, chopped into medium pieces
1/2 zucchini, diced
200 g button mushrooms, chopped
2 1/2 tablespoons butter (or 10ml of olive oil for a healthier option)
1/2 cup steamed broccoli
1/2 cup steamed cauliflower
1/2 cup steamed green beans
2 1/2 cups boiled rice (almost cooked, white or brown)
3 hard-boiled eggs (chopped into 1/4 inch sized pieces)

Preparation

Place the fish, milk and spices into a pan and boil slowly until the fish is cooked. It should be flaky and pull apart quite easily. The milk mostly boils away but you will need to throw the balance away.
Pull the fish apart gently and remove any bones. Keep aside.
Put a small amount of the butter (or olive oil) into a pan and gently fry the onions and zucchini and mushrooms until tender.
Add in the fish and mix together gently.
Add in the steamed veggies and mix gently.
Add the remaining butter (or olive oil) and then the rice and mix gently. Let the heat cook the rice a little further while you are slowly mixing.
Add in the chopped boiled eggs and stir gently.
Serve with a salad and have some sauce near you should you desire!
This can be frozen and re-heated - we like to take it for lunch the next day so I always make extra! You can substitute the veggies and the fish. It can be for lunch or dinner.