- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, minced
- 3 cloves Garlic Confit , minced, or 2 fresh garlic cloves, minced
- 1 habanero chile, seeds and veins removed, then minced
- Kosher salt
- 4 to 5 cups cold cooked rice
- 2 large eggs
- Grated zest and juice of 1 lime
- 1 mango, peeled, pitted, and diced
- 2 tablespoons minced fresh cilantro
- Melt the butter with the olive oil in a chef’s pan or wok over medium heat. Add the onion, garlic, and habanero, salt generously, and cook, stirring often, until everything softens, about 5 minutes. Add the rice, mix in thoroughly with a spatula, and cook for another 10 minutes or so, until a uniform mixture results.
- Put the eggs and lime juice into a small bowl, beat lightly with a fork, add it to the rice, and stir. Add the mango, mix, taste for salt, and serve in warmed bowls. Top with the lime zest and cilantro.