Huevos Rancheros Fried Rice | Oregonian Recipes

Ingredients

• 2 tablespoons plus 1 teaspoon vegetable or extra-virgin olive oil, divided
• 1 medium yellow onion, diced
• 1 jalapeno or serrano pepper, minced (remove the seeds if you don’t like heat)
• 4 cloves garlic, minced
• 1/2 bunch mustard greens or kale, stemmed, leaves chopped
• Kosher salt and freshly ground black pepper
• 1 cup fresh or frozen corn kernels
• 1/4 cup tomato paste
• 4 chipotles in adobo, chopped
• 1-1/3 cup store-bought pico de gallo
• 4 cups cold cooked rice
• 4 eggs
• 1/2 cup chopped fresh cilantro
• 2 ounces (about 1/2 cup) crumbled cotija or feta cheese
• 1 avocado, sliced