Arroz con huevo y platano frito means rice with egg and fried plantain in Spanish.
This is perhaps one of my favorite go-to meals, the only thing that is missing are some fried Arepitas (post coming soon) and maybe some black beans 🙂
I learned about mixing a fried egg with rice in Venezuela but I also know from talking to several Latin American friends that this is a staple for them too. I am sure that in other cultures they have their own versions as well of Arroz con Huevo 😉 Anyways, lets get to this delicious lunch or dinner idea!
Ingredients and How To Make Arroz con Huevo y Platano Frito:
Instant Rice (follow serving and stove top cooking directions)
1 clove of garlic per person you are making this for
1 tablespoon of butter per two people
Dice the garlic and place in a pan with the butter. Turn the heat up to medium high and sautee the garlic for about a minute or two (do not let the garlic turn brown! It will taste bitter). Add the rice and stir, then add water (per rice’s cooking instructions on the package and cook as directed)
1-2 eggs per person (I had one and Adam had two)
You will need a small skillet and a lid big enough to cover the skillet. Preheat your skillet under medium heat for about two minutes. Coat with cooking spray then crack the eggs in it. Cook the eggs uncovered for about 1 minute then turn off the stove and cover with the lid. Now this is tricky because you will need to pay attention very closely. The trick is to cook the whites all the way through while leaving the yellow part runny. Basically, you want to leave your egg (s) covered for about one to two minutes when you turn the heat off then you will want to uncover them for about 10 seconds to check the yellows and cover them again while turning the stove back on to medium. Again, check your eggs! If the yellows start looking more “matte” colored and not bright yellow then that means the yellows are cooking through, the point is to have runny yellows because you will mix the egg with the hot rice later. You’ll continue to do this “covered – uncovered” routine until you can jiggle the pan and the whites aren’t runny but the yellows are still bright yellow colored (I will have to do a video for you because I am not sure how I can explain this without it being uber confusing!! Haha)
Veggie Oil (enough to fill a deep pan with about 1-2 inches of oil)
1 Plantain per person
These fried plantains are what some call “Maduros” (meaning ripe). I didn’t honestly know this until I went to Puerto Rico. In Venezuela Platano Frito was sweet fried plantains and Tostones were green fried plantains, two VERY different dishes. The trick to a really GOOD sweet plantain is to let them ripen until the skin is black and with some mold on it. Gross right? Not really. The skin gets moldy but the insides are still good! This means the plantains are going to be REALLY sweet when you fry them and since they are so sweet their natural sugar will caramelize when you fry them making them nice and crispy on the outsides. OMG drool! I could live on plantains alone (just ask my parents).
Put the veggie oil in a deep pan and preheat over medium high heat for about 3-5 minutes depending on your stove. Peel the plantains (if you are grossed out by touching moldy plantains use gloves). Once you have removed the skin give them a good rinse and pat them dry with a paper towel. Cut the plantains in half then slice as pictured below.
Once the oil is hot, carefully place the plantains in to deep fry them. Please be careful because hot oil may splatter. I use a fork or tongues to put the plantains in the hot oil. Cook until they are golden on one side then flip and cook until they are golden on the other side (they will turn to a nice golden brown color). I like mine extra crispy so I let them get pretty dark but not burnt! haha 🙂
Grab a plate and line with a paper towel. When the plantains are ready, carefully pull them out of the oil with a fork or tongues (again be careful!) and place on the paper towel lined plate. When the whole plate is full of plantains put another paper towel over them and put the rest of the plantains on top.
(Meal assembly instruction all the way down).
Putting your meal together:
First start cooking the plantains, then the instant rice and finally the eggs. When the fried egg is ready, immediately serve the desired amount of rice on a plate and place the fried egg on top of it. With a fork and knife cut the egg over the rice, sprinkle salt to taste and stir. Keep mashing/cutting the egg into the rice until it all seems to be coated with egg. Serve the plantains on the side (if you want, sprinkle some shredded Gouda cheese on the plantains and enjoy). Serve with a side of small fried arepitas and fress-kolita