Peruvian Arroz con Huevo (Dairy & Nut Free)
A simple yet satisfying Peruvian breakfast of Arroz con Huevo (Rice with Egg), made entirely dairy and nut free. Topped with fried plantains.
Ingredients
- 2 cups Cooked White Rice
- 2 large Eggs
- 1 large Plantains
- 2 tablespoons Vegetable Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 teaspoons Aji Amarillo Sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 25.4 cm skillet over medium heat. Add the 2 tablespoons of vegetable oil to the skillet and allow it to heat for 1-2 minutes until it shimmers.
- 2Carefully crack the 2 large eggs into the hot skillet. Cook for 2-4 minutes, or until the whites are set and the yolks are cooked to your preference. Remove the eggs from the skillet and place them on a plate. Sprinkle the 1/4 teaspoon of salt and 1/4 teaspoon of pepper over the eggs.
- 3While the eggs are cooking, slice the 1 large plantain into 0.635 cm thick rounds.
- 4Add the sliced plantains to the same skillet. Fry for 2-3 minutes per side, until they are golden brown and slightly softened. Remove the plantains from the skillet and place them on the plate with the eggs.
- 5Divide the 2 cups of cooked white rice between two serving plates. Top each plate of rice with the fried eggs and fried plantain slices.
- 6Drizzle the 2 teaspoons of aji amarillo sauce over the top of each serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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