Longganisa Fried Rice

Longganisa Fried Rice

Recipes with Longganisa

Garlic fried rice with longganisa crumbled through it, cooked in one pan so the sausage fat flavours every grain. This is the sinangag of longsilog taken further: the sausage becomes part of the rice rather than sitting alongside it. The sweetness of Pampanga longganisa works well here, the caramelised meat bits distributed through the rice and giving each spoonful a different ratio of fat, garlic, and starch. A fast, filling dish that works as breakfast, lunch, or a late-night meal from leftover rice.

Prep Time

5 min

Cook Time

15 min

Servings

2

Difficulty

Easy

Ingredients

  • 6 links longganisa, casings removed
  • 3 cups day-old cooked rice
  • 6 garlic cloves, crushed
  • 3 spring onions, sliced
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • Black pepper to taste
  • 1 tbsp oil (only if needed)

Steps

1

In a cold pan or wok, add the longganisa meat. Set over medium heat and fry, breaking up the meat, for 5–6 minutes until browned and some pieces are crisp. The fat renders from the sausage and accumulates in the pan.

2

Add the garlic to the rendered fat and fry for 30 seconds until fragrant. Add the cold rice and break up any clumps.

3

Increase heat to high. Press and toss the rice for 3–4 minutes until the grains separate and start to toast at the bottom. If the pan is dry and the rice is sticking, add 1 tbsp oil.

4

Add the soy sauce and fish sauce. Toss to coat evenly. Add black pepper. Taste and adjust salt if needed.

5

Remove from heat. Scatter the spring onions over the top and serve immediately.

Tips

The longganisa renders enough fat to fry the rice on its own. Check the pan before adding any extra oil; the sausage usually provides plenty. Day-old rice that has been refrigerated overnight works best — it separates cleanly in the pan without turning mushy.