4 tbsp Extra Virgin Olive Oil
2 large eggs, beaten
4 x 115g Microwaveable Basmati Rice
2 Ripe Avocados, cubed
2 Fresh Basil Pots, chopped roughly
6 Salad Onions, sliced diagonally
Salt and Pepper
2 tbsp Horseradish
Heat the oil in a wok.
Add the beaten eggs and cook until very dry, stirring all the time.
Add the warmed rice and really mix well.
Add the cubed avocado, chopped basil and salad onions.
Season well with salt and pepper, then add the horseradish, again mix well.
Serve in deep bowls.