Have you ever had salmon and cooked rice left over from last nights dinner? Great! Turn it into this sumptuous lunch dish!
Boil the eggs for 8 minutes. Drain water and rinse in cold water. Peel and cut into wedges. Set aside.
In a medium sauté pan, melt the coconut oil using medium high heat. Add onions and cook two minutes until they soften, but still have a bit of crispness. Stir in garlic and ginger. Mix in the curry powder and turmeric along with the rice. Stir to combine with onions.
Add celery and salmon and gently fold into the mixture without breaking up the salmon chunks too much.
Divide evenly between two plates and sprinkle with cilantro, salt and pepper, to taste.
Sprinkle lime juice over the kedgeree.
Add egg wedges.
Recipe can be doubled.