This is a simple meal consisting of an egg cooked in oil (or butter) until the whites are cooked but the yolk is still soft. The egg is sprinkled with salt, maybe a little black pepper and served over plain white rice.
4teaspoonsOildivided – 1 teaspoon per egg (use your favorite oil or butter, we use canola oil)
4Eggslarge if available
PinchSaltfor each egg
Pinchof Black Pepperfor each egg - optional
Instructions
Make the rice
Bring the water to a boil in a medium saucepan.
Add the white rice and salt to the pan, stir well.
Lower the heat to medium when the water comes back to a boil.
Simmer the rice, uncovered until most of the water has cooked out and the rice can be seen on the surface, approximately 7-10 minutes. Stir the rice only 1 or 2 times to make sure it’s not sticking to the bottom.
Give it one last stir; lower the heat to low and cover the pot.
Cook the rice for 20-25 minutes or until done. Do not stir after it’s covered.
Fluff with a fork and keep covered on low heat while you fry the eggs.
Fry the eggs
Heat 1 teaspoon of oil in a non-stick skillet over medium heat.
Gently crack the egg on a flat surface and carefully open it over the hot oil (or open the egg into a small, shallow dish then slide the egg into the oil). Use the method you are most comfortable with.
Cook the egg for approximately 2 minutes until the egg white is set.
Use a spatula to gently flip it egg so that the yolk is face down.
Cook for 10-15 seconds for over-easy (an extra 30-45 seconds for over-medium). Leave the yolk soft so you can mix it with the rice.
Repeat with the remaining eggs, wiping the skillet and adding fresh oil/butter between batches.
Serve the fried egg over a bed of white rice. Sprinkle with a pinch of salt and a pinch of black pepper, if desired.
Notes
Don’t over stir the rice to prevent it from getting sticky.
For best results use a non-stick skillet to fry the eggs.