Kegeree

Ingredients

• 2 cups boiled rice (Use cold, day-old rice if possible as it holds together better when frying)
• 2 eggs chopped hard boiled egg (Hard boil, peel, and roughly chop before starting)
• 1 cup cold minced fish (Use any cooked, cold leftover fish; flake or mince finely with a fork)
• 1 lump (approximately 2 tablespoons) fresh butter (A generous knob of butter; use unsalted if preferred so you can control seasoning)
• 1 pinch, or to taste pepper (Freshly ground black pepper is ideal)
• 1 pinch, or to taste salt (Season carefully as the fish may already be salty)
• 1 small handful minced garden herb (cress, parsley, or marjoram) (Choose one herb — cress, parsley, or marjoram — and mince finely before use)

Instructions

1. 1Before you begin cooking, make sure all your ingredients are ready. Hard boil your eggs by placing them in a saucepan of cold water, bringing to the boil, then simmering for 10 minutes. Cool under cold running water, peel, and chop roughly. Ensure your cooked fish is cold and minced or finely flaked. Finely mince your chosen herb (cress, parsley, or marjoram). Having everything prepared before you start the pan will make the cooking fast and easy.
2. 2Place a large frying pan over medium heat. Add the lump of butter and let it melt, swirling the pan gently so it coats the base evenly. The butter should be foaming but not browning — if it starts to brown, lower the heat slightly. This creates a rich, flavourful base for tossing the other ingredients.
3. 3Add the boiled rice, chopped hard-boiled egg, and cold minced fish to the buttered pan all at once. Using a spatula or wooden spoon, gently toss and fold all the ingredients together over medium heat. Keep everything moving so nothing sticks to the bottom and all the ingredients warm through evenly. Continue tossing for about 5 minutes until the mixture is heated all the way through and coated in the butter.
4. 4Sprinkle the pepper and salt over the mixture in the pan and toss again to distribute the seasoning evenly. Taste and adjust if needed — go carefully with salt as the fish may already carry some saltiness. Add the minced herb (cress, parsley, or marjoram) and give everything one final toss so the herb is mixed throughout.
5. 5Transfer the kegeree immediately onto warmed plates and serve right away while it is smoking hot. This dish loses its appeal if it sits and cools, so have your plates ready before you begin cooking and bring everyone to the table before you dish up.