Rice is a staple of the diet of the entire Philipinnes archipelago. The day after a big dinner, you're going to need a recipe that can use up the day-old rice, and still make something delicious. And since we here at Meat Club are big on breakfast, we're going to show you how to make Sinangag. Garlic-fried rice with Longganisa - it's the Filipino's breakfast of champions.
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• 4 cups leftover cooked rice
• 4 Longganisa sausages
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tbsp. sesame oil
• 1 tbsp. vegetable oil
• 8 cloves garlic, minced
• 3 eggs
• ¼ cup soy sauce
• Salt, to taste
• Pepper, to taste
• 2 green onions, chopped, for garnish
Pre-cook the rice according to package directions.
Sauté the Longganisas in a covered large skillet or wok over medium heat. Remove and place on a cutting board until cool. Halve the Longganisas lengthwise, then halve each half lengthwise. Now, slice the halves into ½ inch pieces.
Add the sesame oil to a skillet over high heat. Sauté the carrots and celery for 5 minutes. Sauté the garlic for 2 minutes. Add the 3 cups cooked rice. Stir the rice so that the garlic and oil are evenly integrated into the rice.
Crack the eggs and place over top the rice. Mix the eggs into the rice and veggies. Stir all of the ingredients slowly in the pan until the eggs are cooked. Add the Longganisa. Add the soy sauce, and stir to mix well.
Ladle the fried rice into bowls. Garnish with chopped green onions.