Kedgeree, or Mikie's Version Anyway

You're probably wondering what exactly is kedgeree. Here's a description courtesy of Wikipedia, my go-to knowledge-base repository. Yes, I said repository...I'm making use of those SAT word lists every day ;-)

Alright, back to the kedgeree. As usual I was trying to think of a quick meal for a manic Meatless Monday, because although I have monthly meal plans there are days when I'm just strapped for time courtesy of the minions keeping me busy all day long. In any case, I went through all of my cookbooks & came upon this simple recipe. Rice, eggs, and seasoning...what more could you ask for! Well, there was some fish involved, but since a certain island boy doesn't eat fish that gets omitted by default.

I'm happy to report that the meal was as quick as the cookbook's title suggested, "The Best Ever 20 Minute Cookbook." I tweaked it a bit of course, but the end result was very yummy. There were no complaints from the penny section and the boys even had seconds. So all in all, I'm giving this one a thumbs up!

My Kedgeree

P.S. - Please pardon the picture. I wasn't going to blog about this one, but then I changed my mind so I took a quick snapshot after I had it in a bowl to go in the fridge. Better that than no picture at all though, right...right? :-)

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Kedgeree
Ingredients
2 cups brown rice
4 cups water
1 chicken bullion cube
4 eggs
2 tbsp butter
2 tbsp Chinese five spice
salt and black pepper, to taste

Directions
Bring the 4 cups of water to a boil in a medium pot. Once the water is boiling, add the bullion cube and rice. Stir and then reduce the heat to a simmer. Allow the rice to cook for about 45 minutes, or until all of the water is absorbed and it is cooked through. Make sure to keep the lid cracked so you don't have a boil-over. (Just trust me on that one.)

Alternately, you can cook 2 cups of your favorite rice using whatever method works best for you.

Meanwhile, place the eggs in a pot of cold water and bring to a boil. Cook for 6 - 7 minutes. Once the eggs are done, drain the water from the pot and fill up with cold water. When the eggs are cool enough to handle, shell them and cut into a large dice. (Don't worry too much about an exact size.) Set aside.

After the rice is finished cooking, melt the butter in a small pot (or microwave-safe bowl) and add the spice, salt, and pepper. Add the butter mixture to the rice and stir to combine. Next add the eggs and stir gently, taking care not to mash the eggs. 

Serve immediately and enjoy!