Kedgeree
A hearty British dish combining rice, eggs, and mixed meats, perfect for a family meal.
Allergens: contains celery, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 6g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Long grain riceuse 150g | £1.25500g · £0.25 per 100g | £0.63480g · £0.13 per 100g |
| Chicken thighsuse 2 | £2.991kg · £0.30 per 100g | £5.501.5kg · £0.37 per 100g |
| Onionuse 1 | £0.951kg · £0.10 per 100g | £0.953 pack · £0.32 each |
| Carrotspack 500g · use 2 | £0.55£0.11 per 100g | £0.35 |
| Celery sticksuse 2 | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Chopped tomatoesuse 1 tin | £0.45227g | £0.45400g |
| Eggspack 6 · use 4 | £2.10£0.35 each | £2.40£0.40 each |
| Unsalted butterpack 250g · use 1 tbsp | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Basket total (full packs) | £11.04 | £13.03 |
| Cost of what this recipe uses | £3.60 | £3.88 |
| Per serving | £0.90 | £0.97 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200°C (180°C fan)/400°F/Gas 6. Place the chicken thighs on a baking tray, season with salt and black pepper, and bake for 25 minutes, or until golden and cooked through. Remove from the oven and set aside to cool.
- While the chicken is baking, chop the onion into small dice, the carrots into small chunks, and the celery sticks into small pieces. Place them in a large pan with 1 tbsp of vegetable oil, and cook on medium heat for 5 minutes, or until softened.
- Add the chopped tomatoes to the pan, and cook for another 5 minutes, or until the mixture has thickened. Season with salt and black pepper, and set aside.
- Rinse the rice under cold water until the water runs clear, then drain well. Place the rice in a large pan with 400ml of water, a pinch of salt, and bring to the boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the water has been absorbed. Remove from the heat, and set aside.
- Shred the cooked chicken into small pieces, and mix it with the cooked rice, tomato mixture, and a pinch of salt and black pepper. Taste and adjust the seasoning if needed.
- Melt the butter in a small pan on low heat. Crack the eggs into the pan, and cook for 2-3 minutes, or until the whites are set and the yolks are runny. Season with salt and black pepper.
- To serve, divide the rice mixture among four plates, and top with the scrambled eggs. Garnish with fresh parsley if desired.
Tips
- To make it cheaper, use chicken breast instead of thighs, and reduce the amount of butter used for the eggs.
- To batch-cook and portion it for the week, cook the rice and chicken mixture in a large pan, and divide it into four portions. Store in the fridge for up to 48 hours, or freeze for up to 3 months. Reheat in the microwave until steaming hot throughout, or in a pan on low heat until warmed through.
- To reheat it safely, place the kedgeree in a microwave-safe dish, cover with a damp paper towel, and heat on high for 1-2 minutes, or until steaming hot throughout. Alternatively, reheat in a pan on low heat until warmed through.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Long grain rice · about 850g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas. - Chicken thighs · about 780g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Chicken Stroganoff. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Celery sticks · about 420g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Creamy Chicken Risotto. - Unsalted butter · about 236g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).