Spanish Fried Rice
A Twist On Two Classics... Make That A Double-Twist!
Last night, I made chicken enchilada tacos with Spanish/Mexican rice. The recipe didn't specify a yield, so I just made a whole batch of rice, which ended up being... well, a lot.
Good thing my husband liked it! ;)
This morning, I was looking for a way to spice up breakfast, and I had just the thing -- literally! I scrambled up some eggs with the leftover Spanish rice and created what I like to call... Spanish Fried Rice!
I've eaten this for every meal today (so what if it's only two?)... and now, I'm out of rice, so I'll have to make some more. :P
Seeing as it's National Egg Month, I'd say you have the perfect excuse to whip this up. (I know, it's a little late for Cinco de Mayo... but Eat What You Want Day is almost upon us, and that could be another opportunity -- you can always find a reason, if you look hard enough. ;)
Non-stick Pans: My New Best Friends
I couldn't resist the advertisements... so this is the non-stick pan I have. I love the fact that it's ceramic and non-toxic, although I'm seeing more of those popping up lately. I use this for everything, but the one thing I don't like is that the handle screws are on the inside of the pan, and food gets stuck around their edges. The rest of these look like they don't have that, which would be great.
To Stick, Or Not To Stick? - That is the question...
Do you have a favorite non-stick pan, or do you just use stainless steel (or similar) and deal with it?
Love my non-stick pan[s]! I use it/them every day.
Here's What You'll Need...
- Non-stick pan (or not... it's your call ;)
- A little butter (1/2 - 1 T) or cooking spray, for the pan
- 1 - 1 1/2 cups Spanish rice (I didn't really measure, so I'm estimating)
Leftovers work great! The recipe I used was from a recipe forum called 'carzycook' -- I always think it should be crazycook, but oh well. It seems to be having technical difficulties, so I've removed the link; of course, you can use whatever recipe you prefer! My husband said that one tasted good, and he should know -- he's Mexican! ;)
- 1-2 eggs (depending how much egg you want -- I enjoyed it better with 2, but it starts tasting more like scrambled eggs, and less like fried rice, so it's up to you)
- Shredded cheese (optional)
- Enchilada sauce or salsa (optional)
Melt Your Butter, And Warm The Rice
Crack The Egg (or Eggs)
Scramble It Up and Let It Cook, Just A Bit
Now, Mix It Together
Cook to Desired Consistency
I can't stand wet, slimy eggs, so I cooked until it was all dry.
Transfer to Plate, and Devour...
Or, Dress It Up First!
I added shredded Mexican Blend cheese (cheddar or others would work fine, too) and drizzled leftover enchilada sauce on mine. Of course, you could really get crazy and pile on chopped veggies or other sauces... I think I'll try that next time.
For breakfast, we ate it with a slice of multigrain toast, and for lunch, I warmed some corn tortillas to go with it. (I actually preferred the toast, but again, you have freedom here, since it's not technically part of the recipe :).
Mmm! I very much enjoyed this creation of mine, and I will definitely make it again, if I end up with extra Spanish rice (I'm sure I will).
Will you give it a try? If you do, be sure to let me know how you like it!