This is one of our favorite breakfasts. We make it almost every time we have leftover Mexican Rice. And it’s so simple. Either an easy-over or fried egg over Mexican Rice.
I like to add avocado as well when I have it on hand, but my husband doesn’t care for it. This Mexican Rice is from when I made the Garlic Mushroom Tacos, so I also had some mushrooms leftover that I included. When the rice is a little more mild, I love to do a drizzle of Sriracha, but this rice had plenty of heat on it’s own.
Garnished with a little salt, pepper, and parsley.