Spanish Scramble Skillets

This unique Latin-inspired twist on fried rice with eggs makes for a hearty entrée.

  • Prep time: 5 min
  • Makes: 1 serving
  • Cook time: 5 min

Nutritional Information


  • Calories 520
  • Fat 27 g
  • Saturated Fat 5 g
  • Cholesterol 105 mg
  • Carbohydrate 47 g
  • Fiber 2 g
  • Sugars 4 g
  • Protein 21 g
  • Sodium 960 mg
  • Potassium* 220 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


1 tbsp / 15 mL
olive oil, divided
2 oz / 60 g
diced Spanish chorizo
1 cup / 210 g
Spanish Rice /see Advanced Preparation below/
1 tbsp / 15 mL
chicken broth /approx./
2/3 cup / 150 g
Burnbrae Farms Liquid Whole Eggs, well shaken
Chopped tomatoes, diced roasted red peppers and chopped fresh parsley


  1. Heat half the oil small cast iron skillet set over medium-low heat; add chorizo and sauté until golden. Transfer to bowl; hold warm. Add rice to same skillet with a splash of chicken broth to moisten and reheat gently.
  2. Meanwhile, scramble eggs in a separate small skillet until softly set.
  3. Pile scrambled eggs onto rice. Scatter chorizo, tomatoes, roasted peppers and parsley over top.


  • If small skillets for serving are unavailable, transfer warm rice, scrambled eggs and garnishes to a serving bowl instead.
  • For a gourmet touch, top bowls with cooked shrimp and/or baby peas.
  • Add crumbled feta for a pop of colour and tang.

Advance Preparation


Spanish Rice:

1/4 cup / 50 mL
olive or vegetable oil
1 1/2 cups / 375 mL
each diced onion and red peppers
3 cups / 750 mL
parboiled long grain rice
4 tsp / 20 mL
each minced garlic and smoked paprika
5 1/2 cups / 1.125 L
chicken broth


  1. Preheat oven to 350°F (180°C). Warm oil in a Dutch oven with a tight fitting lid; add onion and peppers and sauté for 2 minutes. Add rice, garlic and paprika; stir for 1 minute or until well coated. Pour in broth. Bring to a boil.
  2. Cover and transfer to oven. Bake for 25 minutes or until liquids have been absorbed. Let stand for 5 minutes. Fluff with fork. Taste and adjust salt as needed. Spread out on a tray to cool quickly. Makes 10 cups (2.5 L) or 10 portions.

Keep your inbox full by signing up for our mailing list.