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Gluten Free
Kedgeree is a marvellous dish and a great old English favourite. This is a twist on the classic recipe - simple and so tasty.
Servings 4
Calories 589 kcal
Phil Vickery
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients
 

  • 600 g (3 sachets x 200g) Gluten-Free microwaveable plain boiled rice
  • 115 g butter
  • 225 g baby button mushrooms halved
  • 4 spring onions, chopped
  • 450 g fresh white crab meat
  • 4 tbsp fresh parsley, roughly chopped
  • 2 tbsp vegetable oil
  • 1 egg beaten
  • salt
  • freshly milled black pepper

Instructions
 

  • Warm the rice in the microwave on High for 2 minutes.
  • Heat the butter in a non-stick wok, then warm the rest in a separate pan. Add the mushrooms to the wok and cook for 2 - 3 minutes. Add the spring onions, crab meat and parsley and cook for 2 - 3 minutes.
  • In a separate non-stick wok, heat the oil. Add the beaten egg and cook over a gentle heat, stirring constantly until the egg is scrambled.
  • Add the warmed rice to the crab mixture and mix well. Then add the egg to the rice,
  • Stir well and season. Finally, stir in the remaining melted butter and serve.
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Nutrition Facts
Quick Crab and Mushroom Kedgeree
Amount per Serving
Calories
589
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Cholesterol
 
150
mg
50
%
Sodium
 
1170
mg
51
%
Potassium
 
539
mg
15
%
Carbohydrates
 
45
g
15
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Seafood
Cuisine British
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