A Peruvian home-style lunch of fluffy rice, fried eggs, and deeply golden plantain. The runny yolks mingle with garlicky rice while the plantain brings the caramelized sweetness that makes every bite unmistakable. Affordable, filling, and tomato-sauce-free, few meals solve hunger this well.
Rinse the rice in a strainer until the water runs less cloudy. Heat a small portion of the oil in the pot and sauté the ground garlic for 20 to 30 seconds, just until fragrant; add the rice and stir briefly. Pour in the water and most of the salt; once boiling, cover, reduce to very low heat, and cook for 14 to 16 minutes, until the water is absorbed and small steam holes appear between the grains. Turn off the heat and keep it covered while you finish the skillet.
While the rice cooks, peel the ripe plantains and cut them in half lengthwise; if they are very large, halve each piece again. Heat a little more than half of the
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Leave only the remaining oil in the skillet and fry the eggs in batches for 2 to 3 minutes, seasoning them with the remaining salt, until the whites are fully set with lightly golden edges while the yolks remain runny. Fluff the rice with the spoon and serve each plate with a generous portion, two fried eggs, and golden plantain on the side. And that is it! Break a yolk over the rice and you will understand why this dish needs no tomato sauce. 😌
