Arroz con Huevo Frito (Rice and Fried Egg)

It’s a very basic dish that is sometimes associated with low-income households, but it’s still often served in Cuban bars and diners, and a homely breakfast that lots of Cuban enjoy. The key of this dish lies in the texture of the egg yolk, which should be soft to complement the rice’s dryness. It can be served with tomato sauce and fried plantains.

Ingredients

• 200 grams white rice
• tomato sauce
• 1 small onion crested
• 1 plantain
• cooking oil
• 2 eggs
• salt
• 1 garlic
• bay leaf

Instructions

• Put twice the amount of water to amount of rice in a pot and with a clove of garlic, bay leaf and a small crested onion for flavor and bring to a boil.
• Add the rice once the water begins to boil and stir constantly with a wooden spoon for about 15 minutes to prevent the rice from sticking. Cook until just tender, strain it and rinse the excess starch under cold water.
• Now let's move on to the plantain. Use a ripe plantain and cut it in half and divide each half lengthwise again. Fry the plantain halves in a pan in about an inch of cooking oil until golden and cooked through. Transfer the plantain ti a kitchen-paper-lined dish to absorb the excess oil.
• The fried egg is simple. Add just a few drops of oil in a pan and crack the eggs inside. Cover with a lid and allow them to steam for a couple of minutes.
• Warm up the rice in the microwave or in a steamer for a little while since it will be cold after running through cold water.
• Use a small bowl to shape the rice and upturn onto the serving plates. Place the egg on top along with some tomato sauce and the fried plantain on the side.