Recipes
Piri piri pepper rice with crispy fried eggs
We love this Portuguese twist on the egg-topped rice bowl – clinging onto holiday vibes while we still can!
We love this Portuguese twist on the egg-topped rice bowl – clinging onto holiday vibes while we still can!
Cook: 20 Mins
Serves: 4
Price: £1.29 per serving
Nutritional Information
Each 342g serving contains
Energy
6508kj
455kcal
6508kj
455kcal
23%
Fat
15g
15g
Med
21%
21%
Saturates
2.4g
2.4g
Low
12%
12%
Sugars
6.8g
6.8g
Low
8%
8%
Salt
0.68g
0.68g
Low
11%
11%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1903kj/455kcal
Typical energy values per 100g:
1903kj/455kcal
Ingredients
1½ tbsp Vegetable oil
2 Peppers, cut into bite-size chunks
326g Just Essentials by Asda Sweetcorn in Water, drained
4 Spring onions, whites and greens separated and finely sliced
2 x 250g Asda Piri Piri Micro Rice
½ x 400g tin Just Essentials by Asda Red Kidney Beans, drained
4 Eggs
Method
1
Heat a ½ tbsp of the oil in a large frying pan, then add the pepper chunks and fry over a high heat for 3 mins to char. Add the sweetcorn and spring onion whites and continue frying, stirring often for another 3–4 mins until the peppers are soft.
2
Rinse the kidney beans and add to the pan, along with the rice and 100ml of water. Stir-fry, breaking up the rice, for another 3–4 mins until piping hot. Stir in ½ the spring onion greens and keep warm.
3
Heat the remaining tbsp of oil in a non-stick frying pan over a high heat until the oil starts to splutter. Quickly crack in the 4 eggs and scatter with salt, pepper and the rest of the spring onions. Fry until the egg edges are crispy and yolks cooked to your liking.
4
Divide the rice between plates and top with crispy fried eggs, plus any extra crispy bits of spring onion left in the pan and serve.