Jazz up your leftover chips with Phil Vickery's eggy recipe with the tasty flavours of avocado, tomato and chilli.
Ingredients
- 4 tbsp olive oil
- 225 g8 oz leftover thick chips, cut into 3cm pieces
- 4 spring onions, sliced diagonally
- 1 large egg, beaten
- 115 g4 oz microwavable basmati rice, warmed
- 2 large ripe tomatoes, chopped
- 1 ripe avocado, cubed
- 4 tbsp chopped coriander
- ½ tsp red chilli, very finely chopped
- Juice of 1 lime
- 1 tbsp creamed horseradish
- Crispy batter pieces, refried until crisp (optional)
Method: How to make Refried egg, chips and rice with avocado, tomato and chilli
1
Heat the oil, add the chips and spring onions and 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 on to the tomato mixture, season well and stir.
6
Spoon into bowls and top with the crispy batter pieces if desired.
