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Sausage and tomato rice
Fat rendered from paprika-laden Spanish chorizo is the base for the garlicky fried rice which acquires a beautiful color as it reheats. If it still looks too pale for you, a little tomato sauce helps.
Course
Breakfast
Cuisine
Asian Fusion
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
2 to 4
Spanish or Spanish-style chorizos
1 ½
tablespoons
fat rendered from chorizos
1
tablespoon
finely chopped onion
1
pinch
dried oregano
1
teaspoon
minced garlic
2
cups
cooked day-old rice
2
tablespoons
tomato sauce
(optional)
salt
pepper
2
eggs
fried sunny side up
torn cilantro
to garnish
Instructions
Slice the chorizos into rings.
In an oil free pan, fry both sides of the chorizo slices until lightly browned along the edges and a pool of fat has formed around them.
Scoop out the chorizo slices and set aside.
Measure the required amount of rendered fat (you may store the rest, if any, in a jar in the fridge) and reheat.
Over medium heat, saute the chopped onion with the oregano until the onion bits appear translucent.
Stir in the garlic and continue sauteeing for half a minute.
Add the rice and toss quickly.
Pour in the tomato sauce, if using, and sprinkle in salt and pepper.
Cook, tossing the rice around, until heated through.
Add the chorizo slices to the rice and cook for another half a minute.
Taste the rice and adjust the seasonings, as needed.
To serve, place the fried eggs on plates and ladle the sausage and tomato rice on the side. Optionally, sprinkle with torn cilantro before serving.