My husband, Jimmy, has always maintained it’s far better to let someone else toot your horn rather than tooting it yourself. Well, I have a handful of people I want to call out and acknowledge. Several weeks back I flew down to Puerto Rico for a week to help my aunt recuperate from hip surgery. She’s widowed, with no children, so I thought I’d lend a hand where I could. One of my cousins, Gloria Maria or Glorimar as she’s known, spearheaded the campaign. She and her brother have stayed with my aunt round the clock for weeks after she left rehab. Glorimar has a family and works full time yet she thinks nothing of dropping by my aunt’s house to say hi when she doesn’t have to be there… my cousin just happened to be in the neighborhood.
Her brother is equally generous in catering to my aunt and writing down every single pill and vitamin she takes noting the time of day and date. Rogelio is so gentle and loving with her. They share the newspaper then discuss world and local events. These two cousins take turns spending the night with her to make certain she doesn’t fall again. They have quietly given my aunt the love and care and time one would give a parent, never looking for attention or acknowledgement. They’re cool… they’re fun… and I’m so proud to say they are my family. Oh, and those eggs in the basket in the photo? They’re from Glorimar’s son’s chickens, fresh and organic. Glorimar made a special trip to the house to drop them off for us. Glorimar and Rogelio, I am so grateful and impressed with how you live your lives. We are so not worthy❤️
Y’all, without any meat, this is the perfect quick lenten or No-Meat-Monday meal. It makes good use of leftover rice which is needed in this dish as freshly made rice would become soft and mushy, certainly not what anyone wants. Onion can be sauteed and mixed into rice as well as cooked beans served on the side. Really anything you find in your refrigerator that strikes your fancy would be great. I suggest using only organic eggs in this dish. Organic eggs taste rich and velvety and are well worth paying one to two dollars more per dozen. Typically, I salt the rice and egg lightly. Any bacon, salt pork or ham will add plenty of salt so your rice won’t need any. Black pepper, on the other hand, is absolutely necessary. This is Puerto Rican fast food, eaten for breakfast, lunch and dinner. If you have any stewed kidney, pinto or garbanzo beans, feel free to serve them in the same bowl on the side. Top this delicacy with one fried egg per person. For a more hearty plate, top each serving with two fried eggs. Buen provecho!
Fried Eggs on Rice
- 3 slices thick cut bacon, chopped or 1/3 cup chopped ham, sausage or salt pork, all optional. If I add meat, it’s always salt pork.
- 2 tablespoons olive oil if not using meat
- 2 cups day old, cooked rice
- 2-4 eggs, that’s 1-2 eggs per person
- salt and freshly cracked pepper to taste
- Heat medium size skillet to medium-high and cook chopped bacon or meat until crisp.
- Leave bacon grease in pan and place bacon or chopped meat on paper towels to drain.
- If not using meat, place olive oil in skillet over medium high-heat. Add rice, breaking up any lumps with the back of your spoon. Cook for 3-4 minutes until the rice begins to turn golden. Stir occasionally.
- Add bacon or meat if using and stir into rice. Remove from heat and set aside.
- Heat a nonstick pan and fry eggs to your liking, adding a few drops of oil to the pan beforehand if needed.
- Divide rice equally between two plates or bowls, top with eggs and season with salt and pepper to taste.
- Serve immediately.
The Irreverent Kitchen 