Filipino Sweet Sausage (Longganisa) with Garlic Rice and Egg

Instructions

1. 1Heat a 25.4 cm skillet over medium heat (177°C / 176.7°C). Add the about 450 g of Longganisa Sausage (Nut-Free) and cook for 15-20 minutes, turning occasionally, until browned and cooked through. The internal temperature should reach 71°C. Remove the cooked longganisa from the skillet and set aside. Once cool enough to handle, slice the sausages in half lengthwise.
2. 2Peel and finely mince the 6 cloves of Garlic. Return the same 25.4 cm skillet to medium heat (177°C / 176.7°C). Add 1 tablespoon of the 2 tbsp Vegetable Oil and the minced garlic. Sauté for 1-2 minutes until the garlic is golden brown and fragrant, being careful not to burn it.
3. 3Add the 4 cups of Cooked Rice (day-old) to the skillet with the garlic. Stir-fry, breaking up any large clumps of rice, for 3-4 minutes until the rice is heated through. Add the 1/4 tsp Salt and the 1 tsp Sugar, stirring to combine and allow the sugar to subtly caramelize.
4. 4Continue to stir-fry the rice for another 2-3 minutes until it is heated through and starting to become slightly crispy.
5. 5In a separate non-stick pan, heat the remaining 1 tbsp of Vegetable Oil over medium heat (177°C / 176.7°C). Crack the 4 large Eggs into the pan and fry them until the whites are set and the yolks are cooked to your desired doneness, about 3-5 minutes.
6. 6Serve the sliced Longganisa Sausage alongside the Garlic Fried Rice, with one fried egg placed on each plate.

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