Egg and Fried Rice Ole

Enjoy this Mexican-style fried rice at breakfast, lunch, or dinner -- you can cook the egg on top to your desired consistency.

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4.0 by 6 people

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  • Makes: 6 servings
  • Serving Size: 1 cup rice mixture + 1 egg each
  • Makes: about 6 cups
  • Start to Finish: 30 mins

Egg and Fried Rice Ole

Directions

  1. In a large wok or skillet heat 1 Tbsp. of the oil over medium-high heat. Add poblano peppers, corn, and sweet pepper; cook about 5 minutes or until starting to char, stirring occasionally. Add garlic; cook and stir 30 seconds. Remove mixture from wok or skillet; set aside.
  2. Add the remaining 1 Tbsp. oil to the wok or skillet. Add rice; cook and stir about 3 minutes or until dry and starting to crisp. Add cooked onions and peppers and the next five ingredients (through salt); cook and stir until heated.
  3. Top each serving with a Fried Egg. Top with salsa verde, red onion, cotija cheese, and additional fresh cilantro.

From the Test Kitchen

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

**Tip

Rinse chilled rice in a colander under running water to wash away excess starch. Spread rice on paper towels and pat dry.

Fried Eggs

Directions

  1. In an extra-large skillet melt butter over medium heat. (Or coat an unheated skillet with cooking spray; heat skillet over medium heat until hot.) Break eggs into skillet. Sprinkle with salt and pepper. Reduce heat to low; cook eggs 3 to 4 minutes or until whites are completely set and yolks start to thicken. For fried eggs over easy or over hard, when the whites are completely set and the yolks start to thicken, turn eggs and cook 30 seconds more (over easy) or 1 minute more (over hard).

Nutrition Facts (Fried Eggs)

  • Per serving:
  • 91 kcal ,
  • 7 g fat
  • ( 3 g sat. fat ,
  • 217 mg chol. ,
  • 84 mg sodium ,
  • 0 g carb. ,
  • 0 g fiber ,
  • 6 g pro.

From the Test Kitchen

Steam-Basted Fried Eggs

Prepare as directed, except cook eggs until edges turn white. Add 1 to 2 tsp. water. Cover skillet; cook eggs 3 to 4 minutes or until yolks begin to thicken but are not hard.

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Nutrition Facts (Egg and Fried Rice Ole)

  • Per serving:
  • 327 kcal ,
  • 14 g fat
  • (4 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 196 mg chol. ,
  • 436 mg sodium ,
  • 37 g carb. ,
  • 6 g fiber ,
  • 4 g sugar ,
  • 14 g pro.
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