When Talde came to Jersey City, people just about lost their shirts. It took us a few weeks to get in for brunch and let me tell you, we were not disappointed! The stand out dish was the Sausage Egg + Cheese Fried Rice. Like this is the stuff I dream about.
When Talde closed, of course the only thing I could think about was this stuff so I had to make it to scratch the itch. Luckily the recipe is available on the web (what isn’t?) but here it is below.
It is super easy and SO SO SO satisfying. It is GREAT for a brunch party because it sits well and let’s face it…it is just pure bliss!
Ingredients
3 tablespoons vegetable oil
1/2 pound raw sausage such as longaniza, breakfast, chorizo, or Italian, casings removed if necessary
1/2 cup diced (1/4-inch) red onion
4 large eggs lightly beaten
4 cups cooked jasmine rice or Chinese takeout white rice, preferably day-old
4 thin slices yellow American cheese, torn in half
1 teaspoon kosher salt
1 teaspoon ground white pepper
2 tablespoons thinly sliced scallions
Hot sauce, to taste
Directions
1. Heat 2 tablespoons of the oil in a large, wide, heavy skillet over medium-high heat until it shimmers. Add the sausage and cook, stirring occasionally and breaking up chunks, until it’s cooked through, about 5 minutes. Stir in the onion, and cook, stirring occasionally, until it’s translucent, about 3 minutes.
2. Break the eggs with the remaining 1 tablespoon oil. Push the sausage mixture to one side of the skillet, and add the egg mixture to the other side. Let the eggs cook without stirring just until they begin to set around the edges, about 15 seconds. Drag a spoon or spatula through the eggs to move them around as they cook (but don’t scramble them) for about 15 seconds more, then stir everything together and cook, stirring frequently, just until the egg has fully set. Increase the heat to high, then add the rice, cheese, salt, and pepper. Cook, stirring and flipping the ingredients constantly and breaking up any rice clumps, until the rice is hot and the cheese has fully melted, 2 to 3 minutes. Stir in the scallions. Eat immediately with the hot sauce or vinegar.
