Hawaiian Portuguese Sausage Rice Eggs Plate
Hawaiian local breakfast tradition reading thick-sliced Portuguese sausage pan-fried until crisp, plated with two over-easy eggs and Hawaiian sticky rice, finished with chopped scallion and Aloha shoyu for the Honolulu weekend brunch plate of deep island breakfast tradition.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice Portuguese sausage diagonally into 5mm coins. Thinly slice scallion. Measure rice and water for cooking.
Simmer
Bring rice and 400ml water to a boil in a medium pot over high heat, 3 minutes. Reduce to low, cover tightly, cook 15 minutes until water absorbs completely.
Sear
Heat neutral oil in a large heavy skillet over medium heat, 90 seconds until shimmering. Lay sausage coins in a single layer (cook in two batches if needed to avoid crowding), cook 3 minutes per side until edges crisp and fat renders.
Fry
Push sausage to sides of the skillet, add butter to the center over medium-low heat, 30 seconds until foaming. Crack all 4 eggs in, fry 3 to 4 minutes until whites set and yolks remain jammy. Season with salt and pepper.
Plate
Divide cooked rice between two plates, mounding in the center. Fan sausage coins alongside on each plate, set 2 eggs over the rice on each plate, drizzle soy sauce over rice and a small dot of Sriracha next to eggs, scatter scallion across both plates.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.