Sicilian Fried Rice with Poached Eggs
This fried rice with a Sicilian twist features the delicious sweet sour flavors of a caponata. This fried rice includes eggplant, sun dried tomatoes, golden raisins, capers, green olives and pine nuts. Topping the rice with a poached egg makes this dish a hearty entree option. Find the recipe and printable recipe PDF below!
Yield: 8 portions
Method
In a heated wok with olive oil, Sauté eggplant until translucent but not cooked through. Add the onions, cooking until tender adding more oil if needed.
Add the celery and sauté briefly—the celery should be crisp.
Add the rice and sauté until browned and slightly crisp adding more oil as needed.
Fold in the capers, olives, sundried tomatoes, pine nuts, olives, vinegar, sugar and raisins and parsley.
Heat a medium pot with 2-quart olive oil to 140 degrees F
Add cracked eggs one at a time and poach until yolk Is creamy.
Remove and top each bowl of rice with an egg, salt, fennel pollen, and basil.
Ingredients
¼ cup (plus more as needed) extra virgin olive oil
3-4 ea. globe eggplants, 1” dice
2 ea. onions, ½” dice
1 cup extra virgin olive oil, as needed
1 cup celery, ½” dice
4 cups rice, cooked, chilled overnight
1 cup sundried tomatoes, chopped
3 Tbsp. capers, salt packed, rinsed
1 cup egg
Flaky sea salt, as needed
1 tsp. fennel pollen
½ cup basil, chiffonade
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
