Filipino Garlic Fried Rice with Sausage
A single portion of Filipino cooking, ready in 25 minutes.
Per portion
Calories from protein 15%, carbs 33%, fat 52%. Estimated from the ingredients.
Roughly £2.20 a portion.
Method
- 1
Fry the sausages whole in a splash of oil over medium heat for 10–12 minutes, turning, until browned and cooked through with no pink in the middle. Lift onto a plate.
- 2
Add the garlic and fry for 1 minute until golden, lifting out a spoonful to sprinkle over at the end, then add the cold rice and soy sauce, stir-frying for 3–4 minutes until the rice is piping hot.
- 3
Taste and add a pinch of salt if needed, then pile onto a plate with the sausages alongside, scattered with the reserved crispy garlic and the spring onion.
- 4
Fry the egg in a little oil until the white is set and the edges crisp, keeping the yolk runny, then serve on top of the rice. Mix the vinegar with the chilli flakes to sprinkle over the sausages.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/filipino-garlic-fried-rice-with-sausage/
