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Longanisa Sausage with Garlic Fried Rice and Togarashi Egg

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  • Longanisa sausage (quantity as desired)
  • 3 cloves garlic, chopped
  • 2 eggs, for frying
  • 1 egg, for scrambling
  • 1 cup day-old rice
  • Garlic coconut aminos (to taste), can sub soy sauce
  • Hoisin sauce (to taste)
  • Togarashi seasoning (to taste)
  • Green onion, chopped (for garnish)
  • Oil for frying


  1. Cook the Sausage: In a skillet, brown the Longanisa sausage over medium heat. Once cooked through and nicely browned, remove from the pan and set aside, keeping the rendered fat in the skillet.
  2. Prepare the Garlic Fried Rice:
    • Add the chopped garlic to the same skillet with the sausage fat and sauté until fragrant.
    • Crack an egg into the skillet and scramble it with the garlic.
    • Once the egg is scrambled, add the day-old rice to the skillet.
    • Season the rice with garlic coconut aminos and hoisin sauce to your liking. Stir well to ensure the rice is evenly coated and heated through.
    • Sprinkle togarashi seasoning over the rice for a spicy kick and set aside.
  3. Fry the Togarashi Eggs:
    • In a separate pan, fry two eggs sunny-side up until the edges are crispy. Season the eggs with togarashi seasoning for an extra layer of flavor.
  4. Assemble the Dish:
    • Plate the garlic fried rice first.
    • Slice the browned Longanisa sausage and arrange it on top of the rice.
    • Carefully place the togarashi-seasoned fried eggs on top of the sausage.
    • Garnish with chopped green onion for a fresh contrast and additional color.
  5. Serve: Enjoy this vibrant dish with the rich flavors of the sausage complemented by the spicy and garlicky rice, all topped with a perfectly crispy egg.


  • Use day-old rice as it has less moisture and will fry up better, giving a good texture to the fried rice.
  • Adjust the level of togarashi according to your heat preference.
  • For a more pronounced garlic flavor, you can add extra garlic when sautéing the rice.
  • Author: Lucas Krammes
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