It's a Keeper: Sunny-Side Sausage Fried Rice

I had to try the recipe for Sunny-Side Sausage Fried Rice by Ashley Moore from the December-January 2009 issue of Everyday With Rachael Ray mostly because it just sounded odd. A fried egg on top of a bowl of fried rice? Every piece of egg I've ever seen in fried rice was scrambled, so I had to try it.

The results were generally good. The egg gave the rice a nice, creamy sort of coating that was very different from the usual. Plus, it was so darn fast and easy to make (with my husband being in charge of the eggs, of course). I can't be trusted with eggs. This recipe would also be good if you're watching your budget because the ingredients are pretty cheap and the meal is filling.

Here's the recipe with my comments in brackets:

SERVES 4

Prep Time: 5 min
Cook Time: 30 min

1/4 cup extra-virgin olive oil
2 cloves garlic, finely chopped
1 cup white rice [As usual, I used brown rice and though the taste is definitely different, I still like it!]
2 1/4 cups chicken broth
One 14.5-ounce can diced tomatoes [You can even get a coupon for the tomatoes here.]
5 ounces cooked chorizo, chopped
1/2 cup frozen peas
4 large eggs
Chopped parsley, for sprinkling

1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Stir in the rice for 1 minute. Pour in the chicken broth and bring to a boil. Lower the heat and simmer, covered, for 8 minutes.

2. Stir in the tomatoes, cover and simmer until most of the liquid is absorbed, about 10 minutes. [Since I used brown rice, this step took about an extra 10 minutes.] Stir in the chorizo and peas, cover and cook for 5 minutes more.

3. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil. Fry the eggs to desired doneness. Divide the rice among 4 bowls, top each with a fried egg and sprinkle with parsley.

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