Every Monday we open the fridge and find the same scene: the rice left over from Sunday and that piece of calabresa nobody had the heart to throw away. With a skillet and an egg on top, those leftovers become a 15-minute lunch that tastes like mom's cooking, the kind that makes the week start better.
- Time
- 15 minutes
- Serves
- 2 people
- Difficulty
- Easy
- Product
- Sabores Smoked Thin Calabresa
Ingredients
- 1/2 pack of Sabores Smoked Thin Calabresa (about 7 oz), diced
- 2 cups of cold cooked rice from the day before
- 1 tablespoon of Tirolez Salted Butter
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 packet of Sazón Garlic Touch
- 1 teaspoon of Kisabor Colorau (annatto seasoning)
- 2 eggs
- 2 tablespoons of Tirolez Creamy Requeijão
- Kisabor Onion, Garlic and Parsley Seasoning to finish
- Ibisco Red Bode Pepper, finely chopped, for those who like it
Ideally use cold rice that spent the night in the fridge. Freshly made rice is still moist and ends up turning mushy in the skillet.
How to make it
- 1Put the diced calabresa in a large skillet, without oil, and let it brown until the edges are toasted. It releases enough fat to sauté everything else, so you don't need to add anything.
- 2Add the butter, onion and garlic and let them soften for about two minutes, stirring now and then.
- 3Add the Sazón and the colorau and stir for half a minute, just long enough to release the aroma and give it that beautiful color.
- 4Now the cold rice goes in. Loosen the grains well with the spoon and then leave the skillet alone for about three minutes, so a crust forms on the bottom.
- 5Make two wells in the middle of the rice, crack an egg into each and cover the skillet. In about three minutes the white is set and the yolk stays runny.
- 6Turn off the heat, spread a few spoonfuls of requeijão between the eggs and finish with the onion, garlic and parsley seasoning and a little pepper, if you like it. You can serve it right in the skillet, straight to the table.
The secret
It's the crust at the bottom of the pan. Leave the rice quiet on the heat and only scrape it when serving, because that's the part everyone in the house will fight over.