You can’t get any simpler than this for a quick breakfast, lunch or dinner. Growing up we very often had fried eggs over buttered white rice. It still remains one of my favorites. There is a restaurant in my home town that has this on their menu. It is El Gallo De Oro Restaurant, 4007 Fiesta Plaza. I don’t know of another restaurant that does, but, surely, in Tampa, there has to be more.
Long grain and Jasmine rice are my favorites to use. As a child we mostly used Uncle Ben’s converted rice.
For the Rice:
- Two parts water to one part rice, i.e., 2 cups of water and one cup of rice.
- I don’t rinse my rice.
- Place the water in a separate pot, salt it to your taste and begin heating it on medium to medium low heat.
- In a separate pot with a lid, add 1 tablespoon of vegetable oil and the rice and stir fry it on high heat until most of the grains are opaque but not brown.
- At this point add the heated water. It should sizzle briskly when added to the rice.
- Cover the pot and reduce the heat to simmer and cook without ever lifting the lid for 30 minutes.
- After thirty minutes, lift the lid and fluff with a fork.
For the Eggs:
- Fry your egg or eggs to your liking in a non-stick pan.
- I would never use scrambled but you can if you want. The idea is to have a soft yolk that acts like a sauce over the rice.
- Fry or poach you eggs to your liking.
- I like frying mine in a bit of hot oil so the sides become crispy. This is very Spanish. Internationally known Chef José Andrés deep fries his eggs in olive oil!!!
Server over the rice which should be buttered.
Salt and pepper to taste.
Visit the Store to shop for items used in this recipe.