As it often happens, after a night of partying and ultra-indulgent food, I crave simplicity the next day. We hosted a lovely dinner party on Friday night—a family get-together and a celebration of Alex’s birthday—and we served beef tongue in white sauce, dinuguan, bok choy with shiitake and apple streusel cheesecake. When I woke up the following morning, I wanted something uncomplicated—simple but satisfying. So, I made this salted egg chicharon fried rice.
And what exactly is in this salted egg chicharon fried rice? The dish is a combination of ideas inspired by salted egg fried rice, the Japanese fried egg on rice (with furikake) and the salted egg chicharon that I liberally sprinkled on La Paz batchoy. It was one heck of a breakfast, believe me. Just imagine… With every mouthful, you get rice brimming with the aroma and flavor of garlic, the crunch from the creamy-sweet-salty chicharon, the indescribable umami-ness of the furikake… and then, when you cut through the runny egg yolk, a carpet of gold velvet sweeps gently over everything and… oh, soooo good.
Well, I may be generous with words but the best way to understand salted egg chicharon fried rice is to make it and eat it.
- 3 tablespoons butter divided
- 1 teaspoon minced garlic
- 1 and 1/2 cups cold cooked rice (day-old is best)
- salt and pepper to taste
- 2 whole eggs
- 2 teaspoons furikake
- 1/2 cup roughly chopped salted egg chicharon
- snipped parsley to garnish
Heat one tablespoon of butter. Saute the garlic until fragrant. Add the rice, sprinkle with salt and pepper, and cook just until the rice is heated through.
Divide the garlic fried rice between two bowls.
Use the remaining butter to cook the eggs, sunny side up, until the whites are firm but the yolk still runny. Don't forget to season with salt and pepper
Gently lay an egg over the rice on each bowl.
Sprinkle the furikake and chopped chicharon over the eggs and rice.
Garnish with snipped parsley.
Serve the salted egg chicharon cried rice immediately.