Elevate Your Lunch with This Easy Arroz Biro-Biro Recipe

Have you heard of Arroz Biro-Biro? It’s a complete, one-pan meal that is so delicious, your family will definitely be asking for seconds. Let’s get cooking!

Ingredients for Arroz Biro-Biro:

• 3 cups cooked white rice (chilled);
• 9 oz (approx. 1 cup) bacon, diced;
• 3 large eggs;
• Salt to taste;
• Black pepper to taste;
• 2 tbsp fresh parsley and scallions, finely chopped;
• 3.5 oz (approx. 2 cups) shoestring potatoes.

How to make Arroz Biro-Biro:

1. Add the diced bacon to a large skillet over low-medium heat;
2. Fry the bacon in its own rendered fat until crispy;
3. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels to drain;
4. Keep the bacon fat in the pan—this is the secret to the flavor!
5. If there is an excessive amount of fat, you can drain a little bit, but keep enough to coat the bottom of the pan;
6. In the same skillet, crack the eggs into the rendered fat. Season with salt and pepper to taste;
7. Scramble the eggs until they are cooked through but not overly dry;
8. Add the cooked rice, the crispy bacon, and the chopped parsley and scallions;
9. Stir in half of the shoestring potatoes;
10. Toss everything together until well combined and heated through;
11. Top with the remaining shoestring potatoes right before serving for extra crunch;
12. Enjoy!

Pro Tip:

For the perfect texture, it is essential to use cold, pre-cooked rice. If you are making fresh rice for this, spread it out on a baking sheet to cool completely before using it in the skillet. This prevents the rice from becoming mushy when tossed with the other ingredients, ensuring that signature “soltinho” (fluffy) consistency.

Did you know?

Arroz Biro-Biro is a staple of Brazilian comfort food. The dish is named after the legendary former professional soccer player Roberto Rivellino, affectionately known as “Biro-Biro.” Legend has it the dish was created at a restaurant in São Paulo that the player frequented often.

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