I debated long and hard about whether or not to include this recipe in this book, even though it’s one of my favorite things to do with leftover rice. I thought about not including it because it doesn’t look like a sexy recipe. But then I slapped some sense into myself and remembered that this book isn’t about foo-foo dishes. It’s about delicious dishes.

This is a traditional South American plate. You’ll find some riff on it in almost every market in South America. It’s sometimes served with fried potatoes as well, but I think they are kind of overkill unless you happen to live in the high Andes.

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Prep Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 2 cups cooked rice
  • 1 tablespoon unsalted butter
  • Salt and pepper
  • 2 sausages (I prefer chicken for my version)
  • 1 tablespoon vegetable oil
  • 2 large eggs
  • 1 avocado, sliced
  • ¼ cup spicy salsa
  • ½ cup sliced cucumber
  • Pickled banana peppers
  • Chopped scallions
  • Fresh cilantro
  • Red pepper flakes

Method

  1. Add cooked rice to a microwave-safe bowl with butter and a Pinch of salt and pepper. Microwave on high for 90 seconds to reheat rice.
  2. In a medium skillet, cook sausages with a drizzle of oil over medium heat until they are nicely browned on all sides and cooked through. For this meal, I actually like starting with fully cooked chicken sausages, but you could use any sausage.
  3. Once the sausage is done cooking (about 10 to 15 minutes), remove it from the pan and add another drizzle of oil. Crack in two eggs and fry them for about 90 seconds. Then flip and fry for another 15 seconds so they are soft-cooked.
  4. Divide rice between two plates. Top rice with chopped-up sausage, the fried egg, sliced avocado, a spoonful of salsa, cucumber slices, banana peppers, scallions, and cilantro.
  5. Season the dish with crushed red pepper flakes, salt, and pepper and serve immediately.
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