Scrambled rancheros' eggs over rice. In another pan heat oil and cook the chopped onion. Then add the eggs and cook them. To serve, put the tortillas over a bed of rice, and then put the eggs over the tortillas. Scrambled rancheros' eggs over rice

You can cook Scrambled rancheros' eggs over rice using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Scrambled rancheros' eggs over rice
  1. It’s 2 of eggs.
  2. You need 1 of salt.
  3. Prepare 2 of tortillas (corn).
  4. Prepare 1 tbsp of vegetable oil.
  5. You need 150 grams of mexican rice (recipe above).
  6. Prepare 150 ml of spicy salsa (recipe above).
  7. Prepare 50 ml of water.
  8. Prepare 1/4 of onion, chopped.

I often make soft scrambled eggs on left over rice. I like the idea of adding a little soy sauce and sea weed. I love the chewiness of the seaweed. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture.

Scrambled rancheros' eggs over rice instructions

  1. In a pan cook or reheat the mexican rice..

  2. After heating the rice, you can use the same (empty) pan to fry the tortillas. So add a bit of oil, wait until hot and put the two tortillas in there. Fry them for 2 minutes and turn them over to fry the other side for 2 more minutes. The idea is to have them crunchier than normal but still a bit soft (not hard like a taco shell).

  3. In a container add the 2 eggs and a bit of salt. Scramble them..

  4. In a container, add a bit of water to the salsa and stir. The water will dilute the salsa a little bit, so it's not so dense or so spicy..

  5. In another pan heat oil and cook the chopped onion..

  6. Then add the eggs and cook them. When these are completely cooked add the salsa and keep cooking for 1.5 minutes to heat the salsa..

  7. To serve, put the tortillas over a bed of rice, and then put the eggs over the tortillas. You can add more salsa if you want. Eat with fork and knife. Enjoy..

Add olive oil to a skillet over medium heat. Add onion and garlic and sauté for a few minutes. This Japanese Soft Scrambled Tamago Rice Bowl is a filling and tasty start to any day. Soft and creamy and wonderfully fragrant. Makes a super simple but delicious breakfast/brunch or light supper.