Kedgeree

Kedgeree was invented by the British in India during the British Raj. The name probably comes from the Indian dish khichri, or rice and pulses cooked together, but kedgeree has no pulses, and in fact more resembles a biryani. But the British were, and are, slapdash about their cooking. The original kedgeree was made by the British on the servants' day off. The one thing you could guarentee to find in the kitchen was cooked rice, boiled eggs and fish, and kedgeree is just these mixed toagther. I find it too dry and tasteless. So I have invented my own version of kedgeree.

Ingredients

rice
a smoked mackerel fillet
an egg per person (or less)
a tomato per person (or less)
onion
other
curry spices
oil for frying

Equipment
knife and board for chopping
frying pan
spoon for stiring

time:
ten minutes to cook rice (and eggs if necessary)
time to put it together

Cooking process

Cook the . If the eggs aren't yet boiled, then you might be able to hard-boil them in the water that you're using for the rice. Or use a separate saucepan, of course. Hard-boiled eggs take about ten minutes.
While the rice is cooking, put a little oil in the frying pan for frying. Peel and chop the plus any other ingredients and fry it for a bit. Add your favourite curry spices. You can make it as hot, or mild, or tasty as you want. Fry a bit more. Take off the heat.
Take the shells off the boiled eggs and quarter them. Quarter the raw tomatoes.
Break the smoked mackerel apart into pieces, and cut them into smaller pieces if necessary. Mix them with the cooked rice.
Put the rice and fish mixture on a plate. Put the curried onions on top, and garnish with the boiled eggs and tomato.

Other ideas

The original kedgeree is smoked fish (usually haddock), chopped boiled eggs and rice mixed together. I find it rather dull and dry, so the recipe above tries to make it tastier.
I suggest smoked mackerel. It has a good taste, and big enough bones not to be a nuisance. Kipper is fine apart from the tiny bones. (Yes, I know they're supposed to be removed, but there's always some still left, isn't there?) But use any fish you want as long as it tastes of something.
The spicy onion mixture on top is to give a contrast to the rest, and improve the taste. You can add as well if you wish. The spice mix is up to you. Cumin and coriander are a good start. Add enough chilli to blow your head off, or leave it out altogether. Add cinnamon, cardamom, or anything else. Or you could use a garam marsala or even a straight-forward curry powder. The reason for this curried onion is that I suspect the dish owes something to biryani, and that has a vegetable curry with it. However, I wanted a quick dish rather than a long-stewed curry, hence the spiced onions.
The boiled egg and tomato add a different texture.