Categories: Breakfast
Ingredients
- 8-inch piece Spanish chorizo
- 2 tbsp. olive oil
- 3 cups cooked (and cooled) white rice
- 3 scallions, sliced, plus more for serving
- 4 large eggs
- Kosher salt and black pepper
Directions
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For the crispy rice, slice the chorizo lengthwise in half, then slice it crosswise into thin half-moons.
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In a medium nonstick skillet, heat 1 tbsp. of the oil over medium heat. Add the chorizo and cook, stirring for about 1 minute, or until the chorizo starts to brown. Stir in the rice and scallions and spread into an even layer. Let cook, untouched, for 7-8 minutes, until the underside is crisp.
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To make the eggs, in another medium skillet, heat the remaining 1 tbsp. oil over medium heat. Crack the eggs into the skillet, spacing them apart as well as you can, and let cook for 3-5 minutes, until the whites are set and crisp around the edges.
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Divide the rice among plates and top with the eggs. Sprinkle with some more scallions and season the eggs with salt and pepper.