Ingredients
- 2 cups water
- 2 cups bottled clam juice
- 2 cups long-grain white rice
- 1 tablespoon curry powder
- 1/4 cup vegetable oil
- 1 onion, chopped
- 1/2 cup frozen green peas
- 1/2 cup fresh or frozen corn kernels
- 4 hard-cooked eggs, chopped
- 1 (10-oz) hot-smoked salmon, broken into chunks
- 1/4 cup chopped flat-leaf parsley, optional
Instructions
- Bring water and clam juice to a boil; add rice and curry powder. Cover, reduce heat, and simmer 15 to 20 minutes, until liquid is absorbed.
- Heat oil in a large skillet over medium heat. Add onion and sauté until golden, about 20 minutes.
- Add rice and sauté 1 minute. Add peas and corn; cook 2 minutes.
- Add eggs and salmon; toss and cook over low heat until thoroughly heated. Garnish with parsley.
Videos You Might Also Like
Popular Recipes
Duluth Grill Ratatouille
The recipe was originally published as Smoked Salmon Kedgeree on Relish.com
