Kedgeree (Fish, Eggs, & Rice)

• 2 cups COOKED white rice, preferably white basmati rice
• 4 boiled eggs, roughly chopped
• 1/2 pound canned tuna fish, roughly chopped
• 3 tablespoons coconut oil OR any other vegetable oil
• 1 medium size white onion, diced
• 1 jalapeno, deseeded and minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sea salt, or as desired
• 1 tablespoon curry powder
• 1 tablespoon freshly ground black peppercorns
• 1/2 cup chopped cilantro
• 1 lemon, squeezed to extract juice

1. In an iron skillet over medium heat, heat oil.
2. When the oil is hot, add onions, jalapeno, ginger, and sprinkle some salt. Saute for 3 minutes OR until onions turn translucent.
3. Add curry powder and peppercorns. Stir for 30 seconds.
4. Turn off heat and remove the skillet away from heat.rnrnNOTE: This is important because you do not want rice grains to stick to the skillet.
5. Add rice, fish, eggs, cilantro, and lemon juice. Toss to combine. Serve.

rice, eggs, tuna fish, coconut oil, white onion, jalapeno, fresh ginger, salt, curry powder, freshly ground black peppercorns, cilantro, lemon

Taken from food52.com/recipes/80647-kedgeree-fish-eggs-rice (may not work)