Cold rice from the refrigerator comes back to life in a skillet: the grains crisp in butter, and eggs cracked on top bind the rice together. Chilling firms the grains so they separate easily in the pan, making yesterday’s rice a better choice than freshly cooked rice. A simple breakfast dish.
Melt the butter in a large skillet and add the cold rice. Break up any clumps with the edge of a spatula and fry over medium heat for 6–8 minutes. The grains should be hot, lightly browned in spots, and steaming.
Make four wells in the rice and crack an egg into each. Sprinkle with salt and red pepper flakes. Cover and cook for 4–5 minutes, until the whites are fully set.
Sprinkle with the finely chopped scallions and serve immediately.
Do not leave cooked rice at room temperature. Bacillus cereus spores survive cooking and can multiply in warm rice. Cool the rice in a wide, shallow container and refrigerate it within 1 hour of cooking. Use it within one day and reheat it only one time. Allergens: based on the ingredient list, contains milk and dairy products, and egg. Check packaged product labels for other allergens.
Pilavın soğuk olması gerçekten fark ediyor. Sıcak pilavla yapınca taneler tavada ezildi, buzdolabında bekleyen pilavla tane tane kaldı ve yumurta üstünde tuttu.
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