Portuguese sausage, eggs and rice
Portuguese Sausage, Eggs and Rice[edit | edit source]
Portuguese Sausage, Eggs and Rice is a popular dish in Hawaii, influenced by the Portuguese immigrants who settled in the islands in the late 19th century. It is a simple yet flavorful combination of Portuguese sausage, eggs, and rice, often served as a breakfast or lunch option.
Ingredients[edit | edit source]
To prepare Portuguese Sausage, Eggs and Rice, you will need the following ingredients:
- 1 pound Portuguese sausage
- 4 cups cooked white rice
- 4 large eggs
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions[edit | edit source]
Follow these steps to make Portuguese Sausage, Eggs and Rice:
1. Slice the Portuguese sausage into thin rounds. 2. In a large skillet, heat the vegetable oil over medium heat. 3. Add the sliced Portuguese sausage to the skillet and cook until browned and slightly crispy. Remove the sausage from the skillet and set aside. 4. In the same skillet, add the minced garlic and diced onion. Sauté until the onion becomes translucent. 5. Push the garlic and onion to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until fully cooked. 6. Add the cooked rice to the skillet and mix well with the eggs, garlic, and onion. 7. Stir in the cooked Portuguese sausage and soy sauce. Season with salt and pepper to taste. 8. Continue cooking for a few more minutes until all the ingredients are well combined and heated through. 9. Remove from heat and serve hot.
Serving Suggestions[edit | edit source]
Portuguese Sausage, Eggs and Rice can be enjoyed on its own or paired with other dishes. Here are a few serving suggestions:
- Top with chopped green onions or cilantro for added freshness and flavor.
- Serve with a side of fresh salad or steamed vegetables to balance the meal.
- Add a drizzle of hot sauce or chili flakes for those who prefer a spicier kick.
See Also[edit | edit source]
References[edit | edit source]
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