Sixth Anniversary Longganisa Fried Rice

It has been six years since I made my very first post. This blog has evolved from just featuring bento lunch creations I made for my girls to documenting family recipes that I have learned from my Lola (grandmother), mom and aunts. This has not only accomplished my wish to record such recipes so I may pass it on to my girls. It has also led them learning and having the passion for cooking.

To celebrate, I made longganisa fried rice. I didn’t want to have a sweetish kind of fried rice so I opted to use Lucban longganisa. You may use whatever kind you want, it’s just a matter of preference.

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This recipe is just for one serving.

To make, remove the meat of two longganisa from it’s casing. Using your knife or fingers break up the meat.

Heat a non-stick pan and add your meat. Cook until browned and crisp to your liking. No need to add oil since your longganisa will release fat as you fry it. I removed excess grease by blotting my pan with paper towel as I was cooking or you can drain it. Place about 1 – 2 cups cooked white rice preferably cold, stir until everything is well combined and heated through. Add some chopped cilantro, toss and remove from heat. I didn’t add any more seasoning since the longganisa is salty enough for me. But you can season to suit your taste.

To serve, place in a bowl and top with a sunny side egg. You can also sprinkle some garlic crisp like what I did.

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