Kedgeree is often eaten as a breakfast food in Britain, although it feels more like a lunch or dinner elsewhere. It’s origins are from British Colonial India. This recipe serves two. Double or triple (etc.) it for more people.

2 cups cooked brown rice (add a little olive oil and lime juice, but no salt when cooking, to give flavor). Do not overcook the rice.

Boil two eggs in a pot of water for 8 – 10 minutes.

Stir-fry together:
1/4 cup olive oil,
1 large onion, chopped
1 teaspoon curry powder (The best is Rajah Mild and Spicy if you can get it)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric

Add the rice to the stir-fry and gently stir it in. Add 1 tablespoon of water, put a lid on the pan, and let the flavors combine for 5 minutes.

Peel the eggs and slice them into quarters. Serve the hard-boiled eggs on the rice mixture.

A small piece of unsalted butter, or low-sodium mayonnaise can be placed on the eggs just before serving.

Photo credit BBC to give an idea to non-British Meniere’s patients.