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You are here: Home / All Recipes / Chosilog (Chorizo, Garlic Fried Rice and Egg)

Chosilog (Chorizo, Garlic Fried Rice and Egg)

Among the ever-growing variants of silog breakfast dishes in the Philippines, chosilog is probably one of the least ubiquitous. The reason? Spanish-style chorizo is pricey so chosilog does not exactly qualify as carinderia fare.

Chosilog (Chorizo, Garlic Fried Rice and Egg) with Coffee on the Side

But, for homecooking, we can indulge. If not everyday, at least, once in a while. And this breakfast dish is so worth the premium price of good chorizo. And you don’t need a lot to make good chosilog. Spanish chorizo is spicy and richly flavored, and a little goes a long way.

Spanish chorizos or Spanish-style chorizos are available canned (packed in lard) or frozen. How many chorizos you need depends on their size as well how much you can consume.

When sauteeing the spice base for the rice, is no need to cook the garlic in oil for a long time because Spanish-style chorizos already contain a lot of spices. So, don’t go overboard with the garlic. You want a hint of garlic in the rice and not overwhelm the dish with too much of it.

Go easy on the salt and pepper because you are cooking the rice in highly seasoned fat.

Chosilog (Chorizo, Garlic Fried Rice and Egg)

Recipe by Connie Veneracion
Fat rendered from paprika-laden Spanish chorizo is the base for the garlic fried rice in my chosilog dish. The rice acquires a beautiful color as it reheats but, if it still looks too pale for you, a little tomato sauce helps.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine Modern Filipino
Servings 2 people
Chorizo, rice and egg breakfast
Print Recipe

Ingredients
  

  • 2 to 4 Spanish or Spanish-style chorizos
  • 1 ½ tablespoons fat rendered from chorizos
  • 1 tablespoon finely chopped onion
  • 1 pinch dried oregano
  • 1 teaspoon minced garlic
  • 2 cups cooked day-old rice
  • 2 tablespoons tomato sauce (optional)
  • salt
  • pepper
  • 2 eggs fried sunny side up
  • torn cilantro to garnish

Instructions
 

  • Slice the chorizos into rings.
  • In an oil free pan, fry both sides of the chorizo slices until lightly browned along the edges and a pool of fat has formed around them.
  • Scoop out the chorizo slices and set aside.
  • Measure the required amount of rendered fat (you may store the rest, if any, in a jar in the fridge) and reheat.
  • Over medium heat, saute the chopped onion with the oregano until the onion bits appear translucent.
  • Stir in the garlic and continue sauteeing for half a minute.
  • Add the rice and toss quickly.
  • Pour in the tomato sauce, if using, and sprinkle in salt and pepper.
  • Cook, tossing the rice around, until heated through.
  • Add the chorizo slices to the rice and cook for another half a minute.
  • Taste the rice and adjust the seasonings, as needed.
  • To serve, place the fried eggs on plates and ladle the chorizo fried rice on the side. Optionally, sprinkle with torn cilantro before serving.

Notes

Updated from a recipe originally published in January 31, 2021
Keyword fried rice, Sausages, Silog
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