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Kedgeree Style Tilapia and Egg Bowls

with Curry Spiced Brown Rice and Veggies
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
600 kcal
Protein
: 
42g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Tilapia
  • Egg
  • Soy
  • Sulphites
  • Mustard
  • Milk
  • Fish
  • Gluten
  • Soy
  • Crustaceans
  • Egg
  • Sesame
  • Sulphites
  • Wheat
  • Tree nuts
  • May contain traces of allergens
  • Peanuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 cup

Quick Cook Brown Rice

300 g

Tilapia

(Contains: Tilapia)

1 unit(s)

Egg

(Contains: Egg)

113 g

Mirepoix

56 g

Kale, chopped

1 unit(s)

Lime

7 g

Cilantro

2 tbsp

Curry Paste

(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May be present: Mustard, Milk, Sesame, Wheat, Tree nuts, Peanuts)

Not included in your delivery

1 tsp

Unsalted Butter*

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories600 kcal
Fat18 g
Saturated Fat4.5 g
Carbohydrate72 g
Sugar4 g
Dietary Fiber7 g
Protein42 g
Cholesterol175 mg
Sodium1070 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium150 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Baking Sheet
•Aluminum Foil

Cooking Steps

1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • To a medium pot, add stock powder, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. Using a strainer, quickly rinse rice.
  • To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
2
  • Meanwhile, to a small pot, add 5 cups (8 cups) warm water. Bring to a boil over high.
  • Zest, then juice half the lime. Cut remaining into wedges.
  • Roughly chop cilantro.
  • Finely chop kale discarding any large ribs. 
  • Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
  • Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
3
  • Line a baking sheet with foil.
  • Pat tilapia dry with paper towels. Season with salt and pepper. Spread 1/2 tbsp (1 tbsp) curry paste over top. Drizzle 1 tsp (2 tsp) oil over top.
  • Broil in the middle of the oven for 7-10 min until golden and cooked through.**
4
  • Once rice is cooked, heat a large non-stick pan over medium-high heat.
  • Fluff rice with a fork.
  • When hot, add 1/2 tbsp (1 tbsp) olive oil, kale and mirepoix. Season with salt and pepper. Cook for 2-3 min, stirring often until tender-crisp.
  • Add rice, lime juice, lime zest, remaining curry paste and 1 tbsp (2 tbsp) butter. Cook for 1-2, stirring often until butter melts.
5
  • Peel, then quarter eggs. Season with salt and pepper.
  • Divide rice between bowls.
  • Top with tilapia and egg.
  • Sprinkle cilantro over top.
  • Squeeze a wedge of lime over top

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