Categories: Breakfast

Ingredients

• 8-inch piece Spanish chorizo
• 2 tbsp. olive oil
• 3 cups cooked (and cooled) white rice
• 3 scallions, sliced, plus more for serving
• 4 large eggs
• Kosher salt and black pepper

Directions

1. For the crispy rice, slice the chorizo lengthwise in half, then slice it crosswise into thin half-moons.

2. In a medium nonstick skillet, heat 1 tbsp. of the oil over medium heat. Add the chorizo and cook, stirring for about 1 minute, or until the chorizo starts to brown. Stir in the rice and scallions and spread into an even layer. Let cook, untouched, for 7-8 minutes, until the underside is crisp.

3. To make the eggs, in another medium skillet, heat the remaining 1 tbsp. oil over medium heat. Crack the eggs into the skillet, spacing them apart as well as you can, and let cook for 3-5 minutes, until the whites are set and crisp around the edges.

4. Divide the rice among plates and top with the eggs. Sprinkle with some more scallions and season the eggs with salt and pepper.

Email to a friend | Print this recipe | Back