Salmon Kedgeree - cooking recipe

Ingredients

1 (14 3/4 ounce) can bumble bee pink salmon
2 eggs, hard boiled & peeled
3 cups cooked rice (I like instant)
2 cups sharp cheddar cheese, shredded
1 chicken bouillon cube, crumbled
1/2 cup water
1/8 teaspoon cayenne pepper

Preparation

Drain Salmon.
Slice eggs in half, remove yolks & set aside.
Coarsely chop egg whites.
Combine rice, cheese, bouillon cube, water and pepper in medium saucepan.
Cook over low heat until cheese melts.
Break Salmon into chunks.
Stir into rice mixture w/egg whites until mixed and heated through.
Spoon into serving dish.
Sieve eggs yolks over mixture.
If desired garnish w/lemon slices & parsley.