JOKO's SWEET SAUSAGE FRIED RICE

JOKO'S SWEET SAUSAGE FRIED RICE

Yep, sweet sausage. Inspired from an episode of Guiada's for one of her salads, and just because I like sweet onions. Hwek hwek hwek. And I apologize for the pic, still my crappy treo 650 phone camera. I had to use natural light, and i just blurred it all out, because naman I was taking pictures at the back of our house. yay? yay!

SO here's the recipe, and to turn a new leaf : I DID MEASUREMENTS!!! haha.

2 cups cooked white rice (better if they're a day old)
1 cup sweet sausage (translated to Filipino jargon : hamonado that you take out of the casing)
3 large cloves garlic , minced
1 whole medium sized onion, medium diced
1/2 cup water
2 tbsps canola oil
2 tbps butter
1 tbsp worchestershire sauce
1 tsp soy sauce
2 tsps paprika bilbao (don't use the mc-cormick, although I have a feeling, if you use that it's going to taste sweeter, so you just gotta adjust, methinks..but as much as possible, don't use that Spanish Paprika okies?)
2 eggs (dahil matakaw ako) but I guess one would do. hehehe

optional : 1 tbsp calamansi juice
salt + pepper

Method:
1. In a bowl, beat eggs. Season with salt and pepper. In 8 inch-pan (nonstick if you have it, if not ADD 1 tbsp of oil into your pan--swirl, medium/low heat), add your beaten eggs, swirl until you get the whole bottom of the pan coated. Flip the omellete (to cook all sides.) You must get a flat omellete. Set aside. When cooled, cut into strips. Set aside half of the egg strips for garnish.

2. In the same pan, i add the remaining oil, and add my onions. I usually do this on low heat, because I want my onions to cook slowly and not burn. When the onions are aromatic, and are a little bit translucent, I add my garlic.

3. After about a minute, I add my paprika, then my sweet sausage. I saute for a while to get the paprika going. Then I add my water. Then, I put it on high, and wait til the water evaporates. At this time, I taste the liquid and I add some salt and pepper.

4. When the water has evaporated. I saute it for bit more, making sure that all my sweet sausage are cooked. I usually re-season again, or add more paprika, if I need more.

5.I usually wait til the bottom of the pan is caramelized (but not burnt) and then I add my worchestershire sauce and soysauce. Then I add my rice.

6. I toss the whole bit together until the color is the same. I add my calamansi juice (because for me hamonado has always been accompanied by vinegar or something sour) and I season more with salt and pepper if needed. and add half of the scrambled eggs.

Option: If I had pineapples (cubed/diced), I'd add them to the sausages before I add my water. Cook them with the water. yummy. Or if you want some "texture" I'd add them before I add my worchestershire sauce and soysauce. OH AND DON'T ADD YOUR CALAMANSI IF YOU'RE DOING THIS WITH PINEAPPLES.

7. Plate, top with remaining scrambled eggs.

*of course you can put garlic powder and onion powder in the mix, if you want to.

I decorated mine with scrambled egg strips on top--topped with fried minced garlic. Of course, if I had leeks. I'd add them to this as well for more color. Or spring onions.

But haha, my pantry is rather frugal. haha.

yay? yay!

- tsep joko