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Longanisa Adobo Fried Rice Burrito

Helen T. Patterson
A delicious handheld breakfast featuring sweet Filipino longanisa, adobo-seasoned fried rice, and creamy eggs, wrapped in a warm tortilla.
High in protein and fiber, this quick and satisfying burrito is perfect for weekday mornings or meal prep. Serve with a splash of peppered vinegar for an extra kick.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Main Course
Cuisine Asian, Filipino
Servings 2 (burritos)

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.