Sunny Side Sausage Fried Rice |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Wrap leftovers in a burrito with refried beans. I found this recipe in Everyday With Rachael Ray magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1/4 cup extra virgin olive oil |
2 garlic cloves, finely chopped |
1 cup white rice |
2 1/4 cups chicken broth |
14 1/2 ounces canned diced tomatoes |
5 ounces cooked chorizo sausage, chopped |
1/2 cup frozen peas |
4 large eggs |
chopped parsley, for sprinkling |
Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Stir in the rice for 1 minute. Pour in the chicken broth and bring to a boil. Lower the heat and simmer, covered, for 8 minutes.
2. Stir in the tomatoes, cover and simmer until most of the liquid is in the chorizo and peas, cover and cook for 5 minutes more.
3. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil. Fry the eggs to desired doneness. Divide the rice among 4 bowls, top each with a fried egg and sprinkle with parsley.
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