Rice with fried egg is a simple, budget-friendly home-style meal found throughout Colombia. It is made with white rice and a fried egg, often served with hogao, avocado, or sweet fried plantains depending on each family’s habits.
Rather than a celebration dish, it represents everyday Colombian cooking: quick, comforting, and satisfying for breakfast, dinner, or a simple lunch.
Ingredients
For the rice
- 400 g long-grain white rice (2 cups)
- 720 ml water (3 cups)
- 10 ml vegetable oil (2 teaspoons)
- 5 g salt (1 teaspoon)
For the hogao and eggs
- 30 ml vegetable oil (2 tablespoons)
- 100 g scallions, finely chopped (2 stalks)
- 100 g ripe tomato, finely chopped (1 large tomato)
- 5 g garlic, minced (1 clove)
- 2 g annatto powder or Colombian color seasoning (1/2 teaspoon)
- 3 g salt (1/2 teaspoon)
- 1 g ground black pepper (1/4 teaspoon)
- 4 large eggs
- 20 ml additional vegetable oil (1 1/2 tablespoons)
Preparation
- Cook the rice, rinse the rice once and place it in a pot with the water, 10 ml of oil, and 3 g of salt. Cook over medium heat until most of the water has been absorbed. Lower the heat, cover the pot, and cook for 15 minutes, until the rice is tender and fluffy.
- Make the hogao, heat the 30 ml of oil in a skillet over medium heat. Add the scallions and garlic, cook for 2 minutes, then add the tomato, annatto powder, remaining 2 g of salt, and black pepper. Cook for 7 minutes, until you have a thick, juicy sauce.
- Fry the eggs, heat the additional 20 ml of oil in a separate skillet over medium heat. Crack in the eggs one at a time and fry for 2 to 3 minutes, until the whites are cooked and the yolks are done to your preference.
- Serve the dish, divide the hot rice among four plates, spoon over some hogao, and top each serving with one fried egg. Serve immediately.
Chef’s tips
- Use day-old rice for an even faster meal; warm it with a spoonful of water before serving.
- Cook the hogao until the tomato has reduced well, so it does not make the rice too wet.
- Fry the eggs over medium heat so the whites cook without burning the edges.
- The dish is especially delicious when you break the yolk over the hot rice.
Traditional variations
Many Colombian homes serve this dish with fried sweet plantain slices, avocado, or farmer’s cheese. Some people replace the fried egg with huevos pericos, especially at breakfast.
How to serve
Serve rice with fried egg hot, with the hogao on top or on the side. For a more complete meal, add avocado, fried sweet plantains, and a glass of aguapanela or fresh juice.
Recommended sides
- Fried sweet plantain slices.
- Sliced avocado.
- Colombian farmer’s cheese.
- Colombian ají.
- Aguapanela or fresh juice.
Food culture note
Rice with fried egg is one of those everyday dishes that changes slightly from one Colombian household to another. For some families it is a quick dinner, while for others it is a hearty breakfast or a tasty way to use leftover rice from the day before.
Frequently Asked Questions
Yes. Day-old rice works very well and makes this meal faster to prepare. Warm it in a covered pot with 15 ml of water for every two servings over low heat for a few minutes, until it is soft and hot again.
No. Hogao is not required, but it is a traditional and flavorful accompaniment. You can also serve rice and fried egg simply with salt, avocado, and Colombian ají. In its simplest form, white rice and a fried egg are already the heart of the dish.
A fried egg with a soft yolk is especially popular because the yolk mixes into the rice and adds creaminess. You can also cook the yolk firmer or replace the fried egg with Colombian huevos pericos, depending on your preference and when you are serving the meal.
