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Servings 4
Calories 376 kcal
Prep Time15 mins
Cook Time10 mins
Total Time25 mins

Ingredients
 

  • 4 tbsp olive oil
  • 150 g roughly of leftover chips, cut into 3cm pieces
  • 4 spring onions, sliced diagonally
  • 1 large egg, beaten
  • 115 g microwave Basmati rice, warmed
  • 2 large ripe tomatoes, chopped
  • 1 ripe avocado, cubed
  • 4 tbsp coriander, chopped
  • ½ tsp red chilli, very finely chopped
  • juice of 1 lime
  • 1 tbsp creamed horseradish
  • crispy batter pieces re-fried until crisp, if any left over

Instructions
 

  • Heat the oil, add the chips and spring onions re-cook until lightly coloured.
  • Remove from the pan and keep warm.
  • 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.
  • Place the tomatoes, avocado, coriander, chilli, spring onion and lime into a bowl and mix well.
  • Tip onto the tomato mixture, season well and stir.
  • Spoon into bowls and top with the crispy batter pieces.
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Nutrition Facts
Fried Egg, Chips & Rice with Avocado, Tomato & Chilli
Amount per Serving
Calories
376
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
19
g
Cholesterol
 
47
mg
16
%
Sodium
 
227
mg
10
%
Potassium
 
625
mg
18
%
Carbohydrates
 
28
g
9
%
Fiber
 
6
g
25
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
806
IU
16
%
Vitamin C
 
20
mg
24
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword avocado, potato
Course Main Course
Cuisine Autumn, ITV This Morning, Summer
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