Gluten-Free Longganisa with Garlic Fried Rice and Fried Egg

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the 4 links Gluten-Free Longganisa to the dry skillet. Cook for 8-10 minutes, turning occasionally, until browned and cooked through. The longganisa is done when it is firm to the touch and no longer pink inside.
2. 2While the longganisa cooks, prepare the garlic. Finely mince the 4 cloves Garlic.
3. 3Once the longganisa is cooked, remove it from the skillet and set aside on a plate. Leave any rendered fat in the skillet.
4. 4Add the 2 tablespoons of Cooking Oil to the skillet with the rendered fat. Add the minced garlic and cook over medium heat (148.9°C / 150°C) for 1-2 minutes, stirring constantly, until the garlic is golden brown and fragrant. Be careful not to burn the garlic.
5. 5Add the 2 cups of Cooked Rice (day-old) to the skillet with the garlic. Break up any clumps of rice with your spoon or spatula. Stir well to coat the rice with the garlic oil. Season with salt and pepper to taste. Increase the heat to medium-high (190.6°C / 190°C) and cook for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
6. 6Push the garlic fried rice to one side of the skillet. Crack the 2 large Eggs into the empty side of the skillet. Cook the eggs over medium heat (162.8°C / 160°C) for 2-4 minutes, or until the whites are set and the yolks are cooked to your preference (sunny-side up or over easy).
7. 7Serve the 4 links Gluten-Free Longganisa alongside the garlic fried rice. Place the fried eggs on top of the rice or alongside the longganisa.

Substitutions

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