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Spiced Rice With Scrambled Eggs And Sausage From Rōze Traore » Simple And Healthy Recipe! ✅

This recipe is perfect with leftover spiced rice; If you’ve just made a new batch, it’s important to plan ahead and let it cool completely before using. – Food52

  • 1 cup of jasmine rice

  • 2 cups of chicken broth

  • 1 bay leaf

  • 2 sprigs of fresh thyme

  • kosher salt

  • 1/2 yellow onion, cut into medium cubes

  • Canola oil

  • 2 meshes of chorizo, removed from the wrappers

  • 1 teaspoon mushroom powder

  • 1/2 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 tablespoon of mirin

  • 1 tablespoon rice wine vinegar

  • 1 teaspoon finely grated ginger

  • 1 clove garlic, finely grated

  • 1 tablespoon salted butter

  • 2 large eggs

  • 1 handful of shallots, thinly sliced, to decorate

  • 1 jalapeño, seeded and thinly sliced, to decorate

  1. Rinse the rice with water for 25-30 seconds.

  2. Bring the heat to medium.

  3. Add the chicken broth and rice to the pot, then season with 1 teaspoon salt and bring to a simmer.

  4. In a saucepan, put the thyme, lemon zest and bay leaves. Cover the pot, then turn the heat down to low. Let the rice cook for 18 minutes. Remove the lid and peel the rice. Let cool separately or in the refrigerator.

  5. In a large skillet or wok over medium heat, drizzle enough oil to cover the pan. Crumble the pieces of your chorizo ​​​​and add it to the pan. Cook the chorizo ​​for 3 minutes to add a nice brown color, then add the onions. If necessary, add a little more oil.

  6. Season with salt to taste, mushroom powder, cumin and paprika.

  7. Sauté the onion for 3 minutes and blend the pan with the mirin and rice wine vinegar. (It will take about 1 minute for the alcohol to come out of the mirin.)

  8. Add 2 cups of cooked rice. Turn up the heat to medium-high. Spread it evenly in the pan and let it cook for 4-5 minutes. Be sure to mix or blend so your ingredients season evenly.

  9. Add the butter and then crack the eggs directly into the pan. Mix the rice and cook the eggs completely. Salt to taste and mix again.

  10. Garnish with thin slices of shallot and jalapeño.

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