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Rinse the rice under cold water, then cook it in 360 ml of water with a pinch of salt. Bring it to a boil, reduce the heat, and simmer for about 15 minutes, until the water is absorbed and the rice is tender.
Prepare the potatoes:
While the rice cooks, heat vegetable oil in a frying pan. Fry the diced potatoes until golden and crispy, about 10-12 minutes. Remove from the pan and set aside.
Make the veggie mixture:
In the same pan, add a bit more oil and sauté the chopped onion and grated carrot until softened, about 5 minutes. Add the cooked rice and mix well. Season with oregano, black pepper, and salt.
Combine potatoes and rice:
Add the crispy potatoes to the rice mixture. Gently stir in the grated cheese and breadcrumbs, ensuring everything is well combined.
Fry the eggs:
In another pan, fry the eggs to your liking.
Prepare the sauce:
In a small bowl, mash the avocado and mix it with the yogurt, minced garlic, dill, salt, and pepper. Stir until smooth.
Serve:
Serve the rice and potato mixture on plates, topped with the fried eggs. Drizzle with the avocado-yogurt sauce and garnish with fresh parsley and dill.
Serving and storage tips:
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