As I was eating this for lunch the other day it occurred to me that most of my friends would probably never dream of frying an egg and plopping it on top of leftover rice to create a simple, quick meal . . . and the idea for a new “column” here on A Chef’s Daughter was born. “Things you didn’t grow up eating” probably won’t include much earth-shattering stuff, but I think it’ll give you some fresh ideas for things to make at home. It’ll hopefully also give you some insight into what it’s like growing up eating mostly Latin food! And by “Latin” I don’t mean Mexican, which is what most people seem to think of when they think Latin . . .
I’ll do a post soon on how to make “proper” Brazilian white rice, but for this dish having good white rice isn’t really necessary. Just don’t use Uncle Ben’s!
Because we eat so much white rice, and because it doesn’t hold up all that well to being reheated, there are many traditional ways to “redo” old rice to make it new again. One of the simplest is this one: Fry up an egg or two, leaving the yolk nicely runny, and plop the egg on top of reheated white rice. It may sound weird, and it’s certainly not the prettiest plate, but trust me when I say that it’s delicious. The rice sops up the runny yolk beautifully, and the egg brings out the nutty flavor of the rice itself. All you need as garnish is some salt and pepper, although a bit of Sriracha sauce goes really nicely too if you’re in the mood for a little kick . . .
And before any of you smarty-pants bring it up: no, I did not grow up eating Sriracha sauce, that’s my adult twist on this classic!