- 4
Ingredients
- 4 SERVINGS2 to 3 tablespoons extra-virgin olive oil
- 1 teaspoon cumin seeds (optional)
- 1 medium onion, finely chopped
- 3 About 3 cups cooked simple short-grain brown rice
- 4 fried or poached eggs
- ACCOMPANIMENTS: your favorite tomatillo or tomato salsa; crumbled cotija, queso fresco, or feta cheese; cilantro sprigs; lime wedges
Preparation
Step 1
Heat 2 Tbsp oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
Saute cumin seeds (if using) until a shade darker and fragrantly toasty, 20 to 30 seconds.
Add onion and 1/4 tsp salt and saute until pale golden, 4 to 5 minutes.
Stir in rice until combined well, then spread evenly. Cook, undisturbed, until underside is golden and a crust develops, 2 to 4 minutes.
Scoop under portions of rice with a metal spatula and turn over, drizzling skillet with another Tbsp oil if it appears dry and adjusting heat as necessary.
Spread out rice in skillet again. Cook until underside is golden and turn portions over again in same manner.
If a crisper result is desired, continue cooking and turning a few minutes more.
Season with salt and pepper.
Divide rice among 4 plates and top with eggs and accompaniments.