Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
