Mmmm ... that egg yolk. This dish is merely a vessel to deliver a crispy, perfectly fried egg to your mouth. Because, let's be honest, eating just a fried egg can get a little old. But combined with spicy, savory rice is a breakfast (or dinner) made right. We used Burns and McCoy Mango Habanero, which leaves a nice heat at the end of each bite. Chile heads will need to switch over to Exitium for a kick.
Prep Time: 5 mins
Cook Time: 5 mins (plus time to cook rice)
Servings: 2
Ingredients
2 c cooked rice
2 tsp soy sauce
2 tbsp Burns and McCoy Mango Habanero
2 tsp sesame oil
2/3 c chopped pineapple (we used canned, chopped)
2 green onions
2 eggs
Salt and pepper to taste
Instructions
1. Chop pineapple and green onions.
2. Place cooked rice, soy sauce, hot sauce, sesame oil, chopped pineapple, and green onions in a pan. Cook over medium heat until warm.
3. Fry eggs (season to taste) and place on top of the rice bowl. Serve.
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