Even when I cook alone, I never really cook in isolation. Everything that I cook has it’s roots in other food I’ve eaten, people that have cooked for me and people that I’ve cooked with.
This came about because I had food that I wanted to use up, a piece of frozen cod and some brown and wild rice. I took the inspiration from Kedgeree but without much of the fish and curry power.
The fish went in the oven for 25 minutes and I put the cup and half of the rice that was left in a jar in a pan with 3 cups of chicken stock. I had made the stock over the weekend so it was on hand but if you don’t have any, use a veg or chicken stock cube. I mashed up 2 cloves of garlic and took a small sliced red onion and gently fried them in about a tablespoon of olive oil for about 5 minutes, then I added a sliced up yellow pepper and three sliced mushrooms, seasoned with salt and pepper and cooked for another 5 minutes. I added about 4 lumps of frozen whole leaf spinach and covered the pan to let it defrost. I added 4 eggs in their shells to the rice and left them for 10 or so minutes, just to save having to use another pan!Once the spinach was cooked through, I broke up and added the cooked cod to pan and turned off the heat. By this point the rice had started to rise up around the eggs and some of the shells had started to show cracks so I took them out and peeled them.
When the rice had absorbed all the stock, I checked it was cooked (it was) and dumped it into the pan with onion, spinach, fish mixture and stirred it all together. I put the cut up eggs on top and that was dinner and some lunches.