Green Rice & Buttered Eggs with Pico de Gallo(ish)

Green Rice & Buttered Eggs with Pico de Gallo(ish)

I recently started following Mexican Food Memories on Instagram, which got me thinking about my trip to Monterrey and how I don’t think I’ve eaten more and better in my life.

This recipe is in no way Mexican, but I did have Mexican food in mind when I started putting things together. I hope nobody takes offence.

Make the salad first, to let it sit with the dressing whilst you prepare the rice. I used spring onion and parsley because that’s what I had at hand, although the real deal has white onion and coriander. Personally I prefer the milder spring onion version, but use what you have.

The green eggs could’ve benefitted from a bit of heat, and I used spinach because that’s what I had. Trust the mayonnaise part of the recipe. If using kojak rice, which is wetter, it helps dry it out a bit to make a more consistent rice. And if you use “real rice” it might even form a bit of a crispy crust which is always welcome.

Pico De Gallo

Ingredients

  • 1 large tomato
  • 2 spring onions
  • A generous bunch of parsley
  • a pinch of salt
  • a splash of vinegar
  • a drizzle of extra virgin olive oil

Method

Finely dice the tomato, chop the spring onion and parsley, and place in a bowl.

If using white or red onion, rinse the onion in a bowl with cold water for a few moments first to get rid of the strong tang.

Add the salt, and a tiny bit of vinegar and oil. The original recipe has no vinegar or oil, but especially if your tomatoes aren’t particularly flavoursome (like mine weren’t this time), it really helps bring out their flavour.

Let sit whilst you make the eggs

Green Rice & Fried Eggs

Ingredients

  • 2 tbsp mayonnaise. I used homemade but ready bought would work
  • 2 good handfuls of green leaves, around 30g (I used spinach and parsley, but whatever you have)
  • Rice (I used kojak, but any will do provided you have it cooked/ready to eat)
  • 1 pinch of chilli powder
  • 1 tbsp butter
  • 2 eggs (per person)
  • salt
  • 1 avocado (per person)

Method

Place the green leaves in a blender cup and pulse until they turn into confetti. You can also use a knife to do this but you want them to be very finely chopped, and it took 2 seconds in the blender.

Then mix the chopped leaves with the mayonnaise. Mayo is basically egg and oil, so it helps the rice clump together a bit as it cooks. Add the green mayo to the rice and stir to coat well.

Heat a pan very hot and scrape the rice in and fry it over medium-high heat stirring occasionally for a couple of minutes so it warms through.

After a few minutes spread the rice evenly on the pan, compact it a bit, and cook it, undisturbed for a couple of minuted over medium-high heat. This, alongside the mayo, helps to brown and crisp the underside of the rice, if you’re lucky!

While the rice is cooking, heat the butter in a pan with a lid over high heat until it melts. Swirl the butter in the pan, then crack a couple of eggs per person. Sprinkle salt over each egg, and put the lid on.

Cook over high heat for a minute or two, keeping a close eye to make sure the eggs whites set, but the yolk is runny.

When the whites have just set I like to take the lid off and crank up the heat as high as it goes, to crisp the underside slightly.

Spoon the rice into serving bowls, and slide the eggs to one side (or on top!)

I like to eat the warm rice and egg, with a fresh avocado a spoonfull of crispy chilli oil and the fresh pico the gallo on the side.

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