Kedgeree

This is my variation on the English version of the Indian dish Khichdi. This version is intended for breakfast but is good for lunch or dinner too. It's a quick and tasty use for leftover chicken or fish, lentils and rice from last night's dinner.

1 cup flaked whitefish (I've also used chicken, diced)
1 cup cooked lentils
2 cups cold, cooked rice
2 hardboiled eggs, chopped
2 Tbsp Canola oil
½ Onion diced
1 clove minced garlic
1 bay leaf
½ tsp turmeric
¼ tsp cumin
¼ tsp coriander
dash cinnamon
¼ tsp cumin
Fresh ground pepper
1 green onion chopped
Water
Fresh Parsley sprigs.

Heat oil in wok or large skillet on medium high heat. Saute the onion until transparent but not browned. Add garlic and stir in the spices, salt, pepper and bay leaf. Add the rice and stir to coat the rice evenly with the oil and spices. Add the lentils and meat and cook over medium heat stirring occasionally for about 5 minutes or until heated through and slightly browned and add the green onions and toss. Add a little water throughout the process until you reach a consistency you like. Some people like it almost like a soup, but I like this mine drier. Plate on a large plate or shallow bowl. Sprinkle egg on top, garnish with the parsley.

Serves 4