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.
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.
