Start your morning with a flavorful twist on breakfast! This Longanisa with Adobo Fried Rice Burrito combines sweet Filipino pork sausage, savory adobo-seasoned rice, and creamy eggs in a convenient, handheld meal.
High in protein and fiber, and balanced with good fats from eggs and sausage, it’s a quick, satisfying option perfect for everyday breakfasts or easy meal prep.
Longanisa Adobo Fried Rice Burrito
Equipment
- 1 large frying pan or skillet
- 1 spatula or wooden spoon
- 2 medium bowls (for eggs and vinegar mix)
- 1 Knife and cutting board
- Measuring Cups and Spoons
- 2 large tortillas
Ingredients
For Adobo Sauce:
- 5 cloves garlic minced
- ¼ medium onion chopped
- 2 tbsp low-sodium soy sauce
- ½ tbsp rice vinegar
- 1 dried bay leaf
- ⅛ tsp ground black pepper
- ½ tbsp sugar
For Fried Rice:
- 1 cup cold long-grain rice
- 5 cloves garlic minced (optional, for extra flavor)
For Burrito Assembly:
- 4 longanisa sausages diced
- 2 large eggs
- 2 large tortillas
- ¼ cup white vinegar
- ¼ tsp ground black pepper
- 1 tomato diced
Instructions
- Prepare the Adobo Sauce: Begin by making your flavorful adobo sauce, which will infuse the rice with a savory, tangy base. Heat a large frying pan over medium-high heat and add about 1 teaspoon of cooking oil. Once the oil is shimmering, add the minced garlic and chopped onion. Sauté gently for 30–60 seconds until the garlic is aromatic and the onions soften, taking care not to burn the garlic. Next, pour in the soy sauce, rice vinegar, sugar, black pepper, and add the dried bay leaf. Reduce the heat to medium-low and let the mixture simmer uncovered for 5–10 minutes. Allow it to thicken slightly while the strong vinegar smell mellows, creating a rich, balanced sauce. Remove the bay leaf once done. This sauce can also be substituted with leftover adobo sauce if you have some on hand.
- Cook the Adobo Fried Rice: With your adobo sauce ready, increase the pan heat to medium-high. Add the cold, long-grain rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice carefully, ensuring every grain is coated in the adobo sauce. This step is crucial for achieving flavorful, slightly tangy fried rice that carries the essence of Filipino adobo. Optional but highly recommended: Push the rice to one side of the pan and add a little more oil. Quickly sauté the additional minced garlic for 15–20 seconds until soft and fragrant, then mix it back into the rice. This adds a lovely layer of garlic aroma that complements the sweet longanisa. Once cooked, transfer the rice to a bowl and set aside.
- Cook the Longanisa Sausage: In the same pan, add about 1 tablespoon of oil and heat over medium heat. Add the diced longanisa sausages, ensuring each piece is evenly spaced in the pan. Cook for 5–7 minutes, stirring occasionally, until the sausages are fully cooked and slightly caramelized on the edges. This process releases the natural sweetness and fat from the pork, creating small crispy bits that add texture to your burrito. Remove the longanisa from the pan and set aside on a plate lined with paper towels to absorb excess oil.
- Cook the Eggs: Using the same skillet, add a tiny bit more oil if necessary. Crack the eggs into the pan, spacing them apart if cooking more than one at a time. Fry the eggs to your desired doneness—sunny-side-up, over-easy, or even scrambled—depending on your personal preference. Season lightly with a pinch of salt and pepper. Once cooked, remove the eggs carefully with a spatula and set aside.
- Prepare the Pepper Vinegar: In a small bowl, combine the white vinegar with ground black pepper. This simple condiment will add a zesty, slightly spicy kick to each bite of your burrito. Mix well and set aside until ready to serve.
- Warm the Tortillas: To ensure your burrito is soft, pliable, and easy to roll, warm the tortillas over medium heat for 20–30 seconds on each side. You can also wrap them in a damp kitchen towel and microwave for 15–20 seconds. Lay the tortillas flat on a clean, dry surface to prepare for assembly.
- Assemble the Burrito: Start by layering a generous scoop of adobo fried rice down the center of each tortilla, leaving about 2 inches of space from the edges to prevent spillage. Add the cooked longanisa on top of the rice, followed by the fried eggs. Finish with the diced fresh tomato for a refreshing, juicy contrast.
- Roll the Burrito: Begin rolling by folding the bottom edge of the tortilla over the filling snugly. Fold the sides inward toward the center, tucking the ingredients gently, and continue rolling until fully enclosed. The goal is a tight burrito that holds all ingredients without bursting open.
- Serve and Enjoy: Place your burrito on a plate and serve immediately with a small bowl of peppered vinegar on the side. Drizzle a little of the vinegar onto the burrito as you eat for a tangy, flavorful finish. This burrito is best enjoyed warm but can also be wrapped and stored for a convenient meal prep option.
Notes
- Rice Matters: Use cold, leftover long-grain rice for the best fried rice texture. Freshly cooked rice tends to clump and become sticky, while chilled rice absorbs the adobo sauce perfectly.
- Sausage Choices: Longanisa sausages vary in sweetness. Adjust sugar in the adobo sauce if your sausages are particularly sweet.
- Egg Flexibility: Customize eggs to your liking—over-easy, sunny-side-up, or scrambled. They add protein and creaminess that balances the rich, savory fried rice.
- Tortilla Tip: Warm tortillas briefly to make them soft and flexible; this ensures easy rolling and prevents cracking.
- Peppered Vinegar: This simple condiment elevates the burrito with a tangy kick. Add it sparingly at first, then adjust to taste.
Chef’s Secrets for Perfect Burritos
Achieving a perfectly balanced Longanisa Adobo Fried Rice Burrito starts with layering flavors and textures.
First, don’t rush the adobo sauce—let it simmer gently until the sharp vinegar taste mellows.
This creates a rich, slightly sweet, and tangy base that coats every grain of rice.
When cooking longanisa, allow the edges to caramelize slightly; it brings out natural sweetness and adds a subtle crunch.
For garlic lovers, briefly sautéing extra garlic in the fried rice enhances aroma and depth.
Finally, rolling the burrito tightly, but not overly compressed, ensures each bite includes every flavor component without spilling.
Serving Suggestions for Maximum Enjoyment
This burrito shines when served fresh and warm, ideally with a side of peppered vinegar for dipping.
Pair it with a crisp side salad, sliced cucumbers, or fresh greens to balance the richness of the sausage and fried rice.
For a complete breakfast or brunch, a small serving of tropical fruit such as pineapple or mango complements the sweet-savory flavors.
You can also slice the burrito diagonally and serve it with a lightly seasoned yogurt or aioli drizzle for a fun, restaurant-style presentation.
Storage Tips to Keep Fresh
If you have leftovers, wrap the burritos tightly in foil or plastic wrap and refrigerate for up to 2 days.
For longer storage, freeze individually wrapped burritos for up to 1 month.
Reheat in the oven or air fryer for best results; microwaving works too but may make the tortilla slightly chewy.
Store leftover adobo sauce separately in an airtight container; it keeps for up to 5 days and can be reheated to quickly transform plain rice into a flavorful meal.
Frequently Asked Questions
1. Can I use other types of sausage?
Yes! While longanisa is traditional, you can use chorizo, breakfast sausage, or even plant-based sausage alternatives.
Adjust the sugar and seasoning in the fried rice to balance sweetness or spiciness.
2. Can this recipe be made vegetarian?
Absolutely. Replace the longanisa with diced tofu, tempeh, or sautéed mushrooms.
Use soy sauce or a vegetarian adobo seasoning to maintain the savory depth.
3. Is cold rice necessary?
Cold rice is highly recommended because it prevents clumping and helps the grains absorb the adobo sauce better.
Freshly cooked rice may result in sticky fried rice.
4. How do I prevent the tortilla from breaking?
Warm the tortilla briefly before rolling, and don’t overfill it. Leaving 2 inches of space from the edges ensures easy rolling without tearing.
5. Can I make this ahead of time for meal prep?
Yes! Assemble the burrito, wrap tightly, and refrigerate or freeze. Reheat in the oven, skillet, or air fryer for best texture.
Add peppered vinegar fresh before serving to keep flavors vibrant.
