Serves 2-4

2 large potatoes, peeled and cut into cubes
Vegetable oil
Salt and black pepper
1 red pepper, deseeded and finely chopped
2 spring onions, finely chopped
2 garlic cloves
200g leftover boiled rice
2 eggs
2 leftover breaded chicken
300g katsu sauce

1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
2. Place the cubed potatoes in a saucepan and cover with cold water. Bring to the boil and cook for 4-5 minutes or until tender.
3. Drain and spread onto a baking tray. Toss with oil and season generously. Bake for 20- 30 minutes or until crisp.
4. Heat a little more oil in a pan over a medium heat. Add the red pepper and spring onions and cook for 3-5 minutes, then add the garlic and cook for one minute longer. Add the cooked rice and toss to heat through.
5. Push the rice to one side and crack in the eggs. Whisk until scrambled, then stir into the rice. Season to taste.
6. Reheat or cook your breaded chicken until piping hot throughout. Warm the katsu sauce.
7. Slice the chicken and place on your serving plate. Add the rice and some potatoes, then spoon over the warm sauce.

Per serving: 458kcals, 9.4g fat (2.3g saturated), 76.5g carbs (22g sugars), 16.9g protein, 5.9g fibre, 1.219g sodium