Special equipment: a deep-frying thermometer
Cook the ground beef and chorizo in a hot skillet until browned. Add the onion, garlic powder, onion powder and some salt and pepper and cook, stirring, until the onion softens and the meat is cooked through. Set aside to cool completely.
In a large mixing bowl, mix together the rice, Cheddar and ground meat. Add the beaten eggs and mix well.
Fill a large Dutch oven halfway with oil and slowly bring it to 375 degrees F. Form the meat mixture into medium-size balls and dredge in some flour. Fry until golden and drain on paper towels.
Melt the butter over medium heat, then add the flour and cook, whisking, until well-combined and bubbling. Whisk in the beef stock, demi glace, and some salt and pepper, and simmer until thickened.
Fry the remaining eggs until sunny-side up.
Place the rice balls on 4 plates and top with sunny-side up eggs. (Save the remaining rice balls for another use.) Drizzle with the sauce and sprinkle each plate with scallions.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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