| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 6 cups precooked rice, cooked with a seasoning packet (recommended: Sazon Goya)
- 1 tablespoon vegetable oil
- 4 eggs
- 1 cup linguica pork sausage or andouille sausage, boiled, cooled, and diced
- 1 cup lump crabmeat, shredded
- 1/2 cup peas
- 1/2 cup scallions, chopped
- Oyster sauce or sweetened soy sauce
Instructions
- Cook the rice according to package directions, adding seasoning packet to the water to give the rice an orange color. Refrigerate rice until cold.
- Heat a large saute pan or wok over high heat. Add oil and heat until it shimmers. Crack the 4 eggs into the pan and fry, sunny side up. Then begin to break the yolks, and cook until dry. Add rice to the fried eggs and saute, adding the sausage and crab. Then add the peas and scallions, and continue sauteing until steaming hot. Just before serving, add a touch of oyster or sweetened soy sauce, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1247 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 236 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 34 g |
| Cholesterol | 203 mg |
| Sodium | 412 mg |
Reviews
Loved it, the crab was the best part!
Excellent combination of pork, rice & spices! I loved it!
the onions with the smoked sausage with the crab was too much. my belly ached after eating, and i could only eat a small amount at a time. and i love to cook and eat!!! i was bummed a little.
Added a not just peas, but diced carrots, baby broccoli florets and intead of scallions we substituted shallots. We had plenty for a family of four with leftovers (about 2 more servings). I’m going to try this recipe with pork & shrimp next time.
This recipe is so easy, great for leftover white rice. I am from Puerto Rico and now I can’t wait to try this restaurant! Did cut the recipe in half though the first time I made it we were eating it for a week! A little much. LOVE IT.