Jamie Oliver Kipper Kedgeree

You know those meals that hit you with nostalgia and heat? This is one of those. Jamie Oliver’s Kipper Kedgeree isn’t subtle—it’s smoky, spicy, oddly soothing. I wasn’t expecting to fall in love with a dish that smells like the seaside and breakfast all at once… but here we are. It’s messy, honest food. (inspired by Jamie Oliver)

Ingredients Needed

• 2 onions, not tiny ones either
• 1 red chili, seeds out and sliced thin (or a bell pepper if spice isn’t your thing)
• 240g kipper fillets, skin removed—or not, if you’re feeling bold
• 3 tablespoons olive oil, give or take
• 2 heaped tablespoons curry powder, hot or mellow (your call)
• 2 packs cooked basmati rice, 250g each (leftover takeaway rice totally works)
• 160g frozen peas—just toss them in from the bag
• 1 lemon, zest grated and wedges roughly chopped
• 3 large eggs, ideally not straight from the fridge

How To Make Jamie Oliver Kipper Kedgeree

1. First off, I sliced the onions while the pan was heating up. They made me tear up a bit—more than usual. Not sure why. The chili too, thin and sharp. The kippers? A little fiddly. Mine still had bones like splinters—took a minute to sort. If you’re using the skin, chop it fine. I did. Tasted like campfire smoke later. Wild.
2. I heated a glug of oil in the pan and chucked in the onions, curry powder, most of the chili, and that kipper skin. Stirred it around while the kitchen started to smell like spice markets and fish shacks all at once. Needed a splash of water here and there to keep things from catching.
3. Then the kippers went in. Broke them up gently, like folding laundry. Added the rice—cold from the fridge, stuck together like clay. Took some work with the spatula to break it down. Five minutes or so, enough to heat it through and bring the flavours together. I threw in the peas and lemon zest near the end—like confetti. Brightened everything up.
4. Eggs were last. Wiped the pan quick with paper towel. Another bit of oil. Beat the eggs, poured in just a quarter of it. Swirled it. Let the edges set, folded them in. Not an omelet really—more like a thin egg blanket. Slid it onto the kedgeree. Did that three times. Yes, it’s a bit of a faff. Worth it though.
5. Topped it with the last of the chili and handed out lemon wedges like it was some kind of ceremony.

Why I Love This Recipe

• Made it on a grey, damp morning—had the windows cracked open and the radio low.
• The smell was like the sea mixed with spice, and it stuck to my clothes in the best way.
• My partner called it “weirdly addictive” while going back for seconds.
• It’s not delicate food. It’s bold, chaotic, and full of life. That’s why.

Recipe Tips

• Get fresh kippers if you can. The canned kind just doesn’t sing.
• Keep the heat on medium—trust me, it makes all the difference.
• Cold rice behaves. Warm rice will clump up and fight you.
• Cook the eggs gently. They should be bendy, not rubbery.
• Lemon zest isn’t optional. It brings the whole thing to life.

How To Store This Jamie Oliver Kipper Kedgeree

• Room Temp: Safe for an hour. After that, get it in the fridge.
• Fridge: Stick it in a sealed container. Two days, max.
• Freezer: Honestly, Don’t. The texture goes weird and sad.
• Reheating: Microwave works, but stir halfway. Pan on the stove is better. Bit of oil, low heat, patience. Oven, Only if you’re doing a big batch. Cover it.

Let’s Answer a Few Questions!

Can I use fresh rice?
Yes. Let it cool first or you’ll end up with rice glue.

What if I can’t find kippers?
Try smoked mackerel. Or salmon. Just go easy on the salt.

Too spicy?
Cut back the chili. Maybe swap in sweet paprika or bell pepper.

Kid-friendly?
Sure, if you tame the heat. Mine asked for seconds.

Can I make parts ahead?
Yep. Do the onion-chili mix early. Eggs last minute.

Nutrition Facts (per serving)

• Calories: 496
• Carbs: 52.1g
• Protein: 25.6g
• Fat: 22.3g
• Sugar! 6g
• Fibre: 3g
• Sodium: 1.8g

Try More Recipe:

• Jamie Oliver Jambalaya
• Jamie Oliver Crispy Pork Broccoli Noodles
• Jamie Oliver Mushroom And Chicken Risotto