Opinion – Barbecue Nation: Biro-biro rice, created in the 1980s, is still a success in steakhouses

It was the 1980s, and, tired of the same white rice served in steakhouses, journalist Tarso de Castro asked maître d’ Cecílio to increase the rice.

The maître d’, in turn, forwarded the customer’s order to the kitchen, which, in a few minutes, delivered a special rice, made with pieces of fried eggs. Thomaz Souto, also a journalist, who was at the same table as his co-worker, suggested adding bacon and potato chips.

When he saw the result of the dish, Cecílio decided to name his football idol: the player Biro Biro. For him, the potato straw with the rice grains reminded him of the player.

Since then, the elaborate rice has become a success. It is served to this day in practically all steakhouses in São Paulo.

Biro-biro is a great option for reusing leftovers — you can use that rice you made the day before to prepare this treat.

Biro-Biro’s Rice

INGREDIENTS

2 cups of cooked rice

2 tablespoons of olive oil

100 g of fried bacon

2 eggs

1 tablespoon of parsley

1 tablespoon chives

½ cup of potato chips

PREPARATION

Fry the bacon in the oil until golden, add the cooked rice and mix well. Turn off the heat and add the parsley, chives and potato straw. Mix well and serve.