20-Min Longganisa & Rice Bowl
Filipino breakfast sausages cooked crispy in a skillet, served over steamed rice with a fried egg and pickled onions. Sweet, savory, and ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 625
- Protein
- 32g
Ingredients
- ¾ lb longganisa (Filipino pork sausage)
- 1.5 cups cooked rice (white or brown)
- 2 whole eggs
- ⅓ cup red onion, thinly sliced
- 2 tbsp white vinegar
- ½ tsp sugar
- 2 tbsp fresh cilantro or green onion, chopped
Instructions
- 1
Toss sliced onion with vinegar, sugar, and a pinch of salt in a small bowl. Set aside to pickle while you cook.
- 2
Heat a large skillet over medium-high. Arrange longganisa links in a single layer without crowding.
- 3
Cook for 6–7 minutes, rolling them every 90 seconds, until caramelized and cooked through. Transfer to a plate.
- 4
Crack eggs into the same skillet and fry until whites set but yolks still jiggle, about 3 minutes.
- 5
Warm rice in the skillet alongside the eggs, stirring gently. Divide rice and eggs between two bowls.
- 6
Top with longganisa, pickled red onion, and cilantro. Drizzle any pan juices over everything. Serve hot.
Tools you’ll need
- 12-inch skillet
- small bowl
- spatula or tongs
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