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
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
- 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.
- Drain and spread onto a baking tray. Toss with oil and season generously. Bake for 20- 30 minutes or until crisp.
- 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.
- Push the rice to one side and crack in the eggs. Whisk until scrambled, then stir into the rice. Season to taste.
- Reheat or cook your breaded chicken until piping hot throughout. Warm the katsu sauce.
- 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