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A close up of the arroz con huevo frito with a fork cutting into the yolk and served with sweet plantains.

Arroz con Huevo Frito

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.
Course Lunch
Cuisine Cuban
Keyword eggs, white rice
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 267kcal
Author Elizabeth


White Rice Ingredients

  • 1 cup White Rice
  • 2 cups Water
  • 1 teaspoon Salt we used kosher salt

Fried Eggs Ingredients

  • 4 teaspoons Oil divided – 1 teaspoon per egg (use your favorite oil or butter, we use canola oil)
  • 4 Eggs large if available
  • Pinch Salt for each egg
  • Pinch of Black Pepper for each egg - optional


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.


  • Don’t over stir the rice to prevent it from getting sticky.
  • For best results use a non-stick skillet to fry the eggs.


Calories: 267kcal | Carbohydrates: 37g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 798mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Calcium: 42mg | Iron: 1mg