Longsilog (Longanisa & Garlic Rice)

Filipino breakfast classic of sweet garlicky sausage, crispy garlic rice, and a fried egg. This one-pan skillet version is ready in under 20 minutes.

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Ingredients

6 ounces (about 2–3 links) longsilog sausage (or longanisa, Filipino sweet pork sausage)
4 cloves garlic, minced
1.5 cups (day-old or cooled) cooked jasmine or white rice
2 whole eggs
3 tablespoons, divided olive oil
1 pinch each salt and pepper

1
Place a 12-inch skillet over medium-high heat and let it warm for 30 seconds until hot.
2
Pour 1 tablespoon olive oil into the skillet, then add the sausages and cook, turning every 90 seconds, until the exterior is dark mahogany and the sausages are cooked through, about 8–10 minutes total. Transfer to a plate.
3
Return the skillet to medium-high heat and pour in the remaining 2 tablespoons olive oil.
4
Add the minced garlic and stir constantly for 20 seconds until you smell a strong, sweet garlic aroma — do not let it brown.
5
Add the rice and break up any clumps with a wooden spoon, pressing the rice against the skillet bottom to slightly crisp the edges, about 4–5 minutes. The rice should look slightly dry and the bottom layer should sound crackling under the spoon.
6
Taste the rice and sprinkle salt and pepper to your preference, then stir to combine. Slide the rice to the sides of the skillet, leaving a bare space in the center.
7
Crack both eggs into the center bare space of the skillet over medium heat.
8
Cook the eggs uncovered for 4–5 minutes until the egg whites are set and opaque but the yolk still jiggles slightly when you gently shake the skillet.
9
Divide the garlic rice between two plates, mounding it on one side of each plate.
10
Slide the fried eggs onto each plate next to the rice, placing the yolk facing up.
11
Arrange the cooked sausages on top of the rice or standing upright beside it on each plate, and serve immediately while hot.

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