Fried Egg, Chips & Rice with Avocado, Tomato & Chilli

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  • Serves: 2-4
  • Prep Time: 15 mins
  • Ready in: 10 mins
  • Difficulty: Very Easy
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Fried Egg, Chips & Rice with Avocado, Tomato & Chilli


  • 4 tbsp olive oil
  • 150g roughly left over chips, cut into 3cm pieces
  • 4 spring onions, sliced diagonally
  • 1 large egg, beaten
  • 115g microwavable basmati rice, warmed
  • 2 large ripe tomatoes, chopped
  • 1 ripe avocado, cubed
  • 4 tbsp chopped coriander
  • 1/2 tsp red chilli, very finely chopped
  • Juice of 1 lime
  • 1tbsp of creamed horseradish
  • Crispy batter pieces re-fried until crisp, if any left over

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  1. Heat the oil, add the chips and spring onions re cook until lightly coloured.
  2. Remove from the pan and keep warm.
  3. Add the beaten egg to the pan and cook until really dry, then add the rice and potatoes back in and warm through, season well.
  4. Place the tomatoes, avocado, coriander, chilli, spring onion and lime into a bowl and mix well.
  5. Tip onto the tomato mixture season well and stir.
  6. Spoon into bowls and top with the crispy batter pieces.

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