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Marcelo



Bolivian Fried Rice, Salsa, & Fried Eggs

Serving Size - 6
Prepared By - Frederic
Recipe Rating
Printer Friendly Recipe

3 cups uncooked white rice
1/2 of a red pepper, diced
1/4 cup diced red onion
1 tablespoon fresh cilantro (or 1 tsp dried)
2-3 tablespoons vegetable oil
1/2 teaspoon salt
Salsa (topping for meat)
2 vine-in plum tomatoes, seeded and diced (about 1 cup)
1 finely diced jalapeno
1/3 cup finely diced red onion
Fried Sliced Potatoes
6 medium yukon gold potatoes
vegetable oil
Fried Eggs
8 eggs
vegetable oil

PREPARE RICE: Cook rice as directed (this can be done the day before). Dice a 1/2 red pepper and 1/4 cup red onion. Put in a container and add 1 tbsp fresh chopped cilantro or 1 tsp dried cilantro. Store container in fridge until ready to fry rice (this can be done the day before). PREPARE SALSA: Dice tomatoes, onions and jalapeños and mix together. Store in the fridge until ready to serve (this can be done the day before). (Time Saver: Use a food processor to chop onions and jalapeño and then stir hand diced tomatoes). FRY RICE: Heat 2-3 tablespoons vegetable oil over medium heat in a large non-stick skillet. Add cooked rice and prepared red pepper, red onion & cilantro. Toss well. Add 1/2 tsp salt (or to taste) and Cook 10-15 minutes tossing frequently. Remove and keep warm in covered serving dish. FRY EGGS: (Begin this just before serving your meal) use the same skillet for the eggs reducing heat to medium low. (TIP: Make sure skillet has cooled before adding eggs - you don't want them to cook too fast or the egg whites will become hard before the yolks are cooked). Add eggs individually so they remain separate and fry just until yolks are cooked, flipping once. Serve immediately.