Regular Portuguese Sausage & Eggs With Rice Plate Recipe

Name: Wills Hawaiian Barbecues Regular Portuguese Sausage & Eggs With Rice Plate Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Portuguese
Ingredients: 12 oz Portuguese sausage (linguiça or chouriço), halved lengthwise or sliced; 4 count Large eggs; 3 cups Cooked white rice (steamed, warmed); 0.5 count Yellow onion, thinly sliced; 0.5 count Green bell pepper, thinly sliced; 1 tbsp Vegetable oil (or neutral oil); 1 tbsp Butter; 0.5 tsp Kosher salt; 0.25 tsp Black pepper, freshly ground; 1 tsp Soy sauce (optional, to season rice); 2 tbsp Fresh scallions, thinly sliced (for garnish); 1 tsp Hot sauce or malagueta (optional)

Inspired by Wills Hawaiian Barbecue

Time30m

Serves2

Make Regular Portuguese Sausage & Eggs With Rice Plate Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Plate

12 oz Portuguese sausage (linguiça or chouriço), halved lengthwise or sliced

4 count Large eggs

3 cups Cooked white rice (steamed, warmed)

1/2 count Yellow onion, thinly sliced

1/2 count Green bell pepper, thinly sliced

Seasoning & Finish

1 tbsp Vegetable oil (or neutral oil)

1 tbsp Butter

1/2 tsp Kosher salt

1/4 tsp Black pepper, freshly ground

1 tsp Soy sauce (optional, to season rice)

2 tbsp Fresh scallions, thinly sliced (for garnish)

1 tsp Hot sauce or malagueta (optional)

Method

Prepare Rice & Aromatics

Warm rice

If rice is not already warm, reheat 3 cups of cooked white rice in a microwave-safe bowl covered with a damp paper towel for 1–2 minutes until steaming. Alternatively, warm on the stovetop in a covered pan with a tablespoon of water over low heat, stirring occasionally to prevent sticking.

Prep aromatics

While rice warms, thinly slice 1/2 yellow onion and 1/2 green bell pepper. Slice the scallions thinly on a bias for garnish. Have soy sauce and hot sauce measured and ready if using.

Cook Sausage & Vegetables

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the Portuguese sausage pieces in a single layer, cut-side down if halved. Cook without moving 3–4 minutes until well browned.

Flip the sausage and reduce heat to medium. Add the sliced onion and bell pepper around the sausages. Continue to cook, stirring the vegetables occasionally, until the sausage is cooked through and vegetables are softened, about 4–5 minutes more. If the pan becomes dry, add a teaspoon of water.

When sausage is done, transfer the sausage and vegetables to one side of the skillet (or to a plate) and keep the pan over medium heat to prepare the eggs.

Fry Eggs

Add 1 tablespoon butter to the skillet and let it melt, swirling to coat the bottom. Crack 4 large eggs into the pan spaced apart. For sunny-side-up eggs, cover the pan with a lid and cook 2–3 minutes until whites are set but yolks still runny; for over-easy, cook 2 minutes then flip gently and cook 30–45 seconds more. Season eggs with a pinch of salt and a light sprinkle of freshly ground black pepper.

Assemble Plate

Divide the warm rice evenly between 2 plates (about 1.5 cups rice per plate). If desired, drizzle 1/2 teaspoon soy sauce over each portion of rice and fluff with a fork to distribute.

Arrange the cooked Portuguese sausage and sautéed onions and peppers alongside or on top of the rice.

Carefully place two fried eggs over each plate (over the sausage or rice as preferred). Spoon any pan juices from the sausage and vegetables over the rice for extra flavor.

Garnish with 1 tablespoon sliced scallions per plate and serve hot with hot sauce on the side if desired.