Kedgeree offers fish, rice and egg in a delicious and effortless way.  It can be served for any meal of the day and always will deliver on flavor, nutrition and satisfaction. You may never have experienced the wonders of ‘adult’ kedgeree. If you have, kedgeree may seem a little exotic for little palates.  This version is modified and perfect for even the littlest eater at the table. Ingredients: 1/2 cup Basmati rice, cooked 2 eggs, hard boiled and chopped 1 tbs olive oil 1 tbs butter 1 tsp curry powder (optional) 1 medium onion, chopped 1/2 pound fish: traditionally this recipe calls for an undyed smoked fish but I would suggest that any fish will do.  If you do want to use smoked fish, become acquainted with the ingredients as there may be unwanted preservatives involved. Juice of 1/4 fresh lemon 2 tbs fresh coriander, chopped 2 tbs fresh parsley, chopped Greek yoghurt to serve Preparation: Heat a deep skillet at medium heat.  Add the butter, olive oil and curry powder if using. Once the butter …