Hot and Sour Potato Strips with Fried Egg and Rice
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Ingredients
- 500 g waxy potatoes, thinly sliced
- 2 dried red chilli
- 2 spring onions, finely sliced
- 2 garlic cloves
- 2 tbsp rice vinegar
- 4 large eggs
- 500 g steamed jasmine rice
- 3 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 452 kcal
- Protein
- 14.7 g
- Carbohydrate
- 56.4 g
- of which sugars
- 1.7 g
- Fat
- 17.6 g
- of which saturates
- 4 g
- Fibre
- 3 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the potato slices into fine matchsticks, then rinse well in cold water and drain thoroughly to remove excess starch.
- 2
Heat half the groundnut oil in a wok and fry the dried red chilli, crumbled, and garlic for 30 seconds until fragrant.
- 3
Add the potato strips and stir-fry over a high heat for 4 minutes, until just tender but still with a little crunch.
- 4
Stir in the rice vinegar and most of the spring onions, and toss for 1 minute, then season with salt.
- 5
Heat the remaining oil in a separate pan and fry the eggs for 2 to 3 minutes, until the whites are set and the yolks still soft.
- 6
Spoon the potato strips over the steamed jasmine rice, top each portion with a fried egg and scatter with the remaining spring onions.
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