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What's for Dinner? | SECOND HELPINGS

The Return of Rice

April 07, 1999|MAYI BRADY | SPECIAL TO THE TIMES

In a Cuban household, there always seems to be leftover rice in the fridge. One of my father's favorite Sunday breakfasts was two or three eggs fried sunny side up and served over rice. The rice sopped up the egg yolks perfectly.

I don't remember my father ever having bacon with this breakfast, but I tried it and really liked the results. Crumbled breakfast sausage would work too.

And since it's Sunday, have an ice-cold beer; my dad used to. Here's to Sunday.

*

Fried Eggs and Rice

Active Work and Total Preparation Time: 10 minutes

2 slices bacon

1 1/2 cups cooked rice

2 eggs

2 teaspoons chopped parsley

Salt, pepper

* Cut bacon into 1/2-inch pieces and cook in skillet over medium heat until crisp, about 5 minutes. Remove bacon with slotted spoon and set aside on paper towels to drain.

* Warm rice on high heat in microwave about 1 minute.

* Break eggs into small bowl. Slide eggs into skillet and fry 3 to 4 minutes for sunny side up. If desired, turn eggs and cook 1 minute more for over easy. Top warm rice with fried eggs, bacon, parsley and salt and pepper to taste.

1 serving. Each serving: 623 calories; 623 mg sodium; 436 mg cholesterol; 17 grams fat; 90 grams carbohydrates; 24 grams protein; 0.04 gram fiber.

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