Chicken Longsilog: Garlic Fried Rice and Egg with Lean Chicken Sausage
If you have ever woken up craving something warm, savoury and deeply satisfying, chicken longsilog is the answer. This Filipino breakfast classic combines fragrant garlic fried rice, a perfectly cooked egg and juicy seasoned chicken sausage into one plate that genuinely feels like a hug in food form. Our version takes everything you love about the traditional silog meal and makes it work harder for your health goals, without sacrificing a single bit of that comforting, umami-rich flavour.
Traditional longsilog is built around sweet pork longanisa, which tends to be high in saturated fat and sugar. Here, we are using lean ground chicken shaped into small sausage patties and seasoned with garlic, calamansi juice, a touch of coconut aminos, smoked paprika and just a small amount of coconut sugar. The result is a sausage that carries all those classic sweet-savoury notes but comes in at significantly fewer calories and far less saturated fat. Ground chicken is also a brilliant source of complete protein, meaning each serving gives your muscles and metabolism a solid morning boost. The patties take about ten minutes to prepare and can be made the night before, making busy mornings much less stressful.
The garlic fried rice, called sinangag in Filipino, is where so much of the magic lives. Most restaurant versions use white rice cooked in generous amounts of oil or lard. Our healthier sinangag uses day-old brown rice, which has a firmer texture that fries beautifully and brings a meaningful upgrade in fibre compared to white rice. Brown rice helps slow the release of glucose into your bloodstream, giving you steadier energy through the morning rather than a quick spike and crash. We toast the rice in just a small amount of avocado oil alongside a generous pile of crushed garlic, which caramelises slightly in the pan and creates that deeply fragrant, golden quality that makes garlic rice so irresistible. A pinch of sea salt and white pepper is all you need after that. Simple, honest, delicious.
The egg component of any silog meal is non-negotiable, and here we keep it classic with a sunny side up egg cooked low and slow so the white is fully set but the yolk stays gloriously runny. That liquid yolk acts almost like a sauce, mixing into the garlic rice and adding richness without any extra ingredients. Eggs are one of the most nutrient-dense foods you can start your day with, providing choline for brain health, vitamin D, B12 and a good hit of protein to complement the chicken sausage. Together, one plate of this chicken longsilog delivers around 38 grams of protein, making it a seriously high-protein breakfast that will keep you full and focused well into lunchtime. Whether you are meal prepping the sausage patties ahead or cooking everything fresh on a slow weekend morning, this recipe fits easily into a health-conscious lifestyle without ever feeling like a compromise.
Ingredients
- 300 g lean ground chicken (at least 95% lean)
- 3 cloves garlic (minced, for sausage seasoning)
- 1 tbsp coconut aminos (or low-sodium soy sauce)
- 1 tbsp calamansi juice (or fresh lemon juice)
- 1 tsp coconut sugar (keeps sugar low while preserving the classic sweet note)
- 1 tsp smoked paprika
- 0.5 tsp ground black pepper
- 0.5 tsp sea salt (for sausage)
- 0.5 tsp garlic powder
- 2 cups cooked day-old brown rice (chilled overnight for best frying texture)
- 6 cloves garlic (crushed and roughly chopped, for sinangag)
- 1.5 tbsp avocado oil (divided between sausage and rice)
- 0.3 tsp sea salt (for the garlic rice)
- 0.3 tsp white pepper (for the garlic rice)
- 2 large free-range eggs (for sunny side up)
- 1 tsp avocado oil (for frying eggs)
- 2 stalks spring onion (thinly sliced, for garnish)
- 1 tbsp fresh flat-leaf parsley (optional garnish)
Instructions
- 1
Combine the ground chicken, minced garlic, coconut aminos, calamansi juice, coconut sugar, smoked paprika, black pepper, sea salt and garlic powder in a mixing bowl. Use your hands or a spatula to mix thoroughly until everything is evenly incorporated.
Do not over-mix or the patties can become dense. Mix just until combined.
- 2
Divide the seasoned chicken mixture into 6 equal portions and shape each one into a small flat oval patty, roughly 1.5 cm thick. Place them on a plate, cover and refrigerate for at least 10 minutes to help them hold their shape during cooking.
You can prepare these patties the night before and keep them covered in the fridge. They will actually taste better the next day as the flavours develop.
- 3
Heat 1 tablespoon of avocado oil in a non-stick skillet over medium heat. Add the chicken patties in a single layer and cook for 4 to 5 minutes per side until golden brown on both sides and cooked through with no pink remaining in the centre. The internal temperature should reach 74 degrees Celsius or 165 degrees Fahrenheit. Remove from the pan and set aside.
Resist the urge to press down on the patties while cooking. Let them sit undisturbed for a good sear.
- 4
In the same pan or a separate wok, heat the remaining half tablespoon of avocado oil over medium-high heat. Add the crushed garlic and stir-fry for 1 to 2 minutes until it turns golden and fragrant. Watch it closely as garlic can go from golden to burnt very quickly.
Using day-old cold rice is key here. Fresh warm rice will steam and clump rather than fry properly.
- 5
Add the chilled day-old brown rice to the pan with the toasted garlic. Break up any clumps with a spatula and toss everything together so the rice is well coated with the garlic oil. Season with sea salt and white pepper. Stir-fry over medium-high heat for 3 to 4 minutes until the rice is heated through and slightly crispy in places.
Press the rice gently against the pan and let it sit for 30 seconds before tossing to get those slightly crispy bits everyone loves.
- 6
In a small non-stick pan, heat 1 teaspoon of avocado oil over low to medium-low heat. Crack the eggs in carefully, one at a time. Cook slowly on low heat for 3 to 4 minutes until the whites are fully set but the yolk remains runny. Season the whites lightly with a pinch of sea salt.
Cooking eggs on low heat is the secret to a perfectly set white without rubbery edges and a yolk that stays soft and golden.
- 7
To plate, divide the garlic fried rice between two plates and mound it on one side. Arrange 3 chicken sausage patties alongside the rice on each plate. Gently lay one sunny side up egg over or beside the rice. Scatter sliced spring onion and parsley over the top. Serve immediately.
A small side of sliced tomatoes or a drizzle of hot sauce alongside is a brilliant finishing touch.
Nutrition per serving
485kcal
Calories
38g
Protein
42g
Carbs
16g
Fat
4g
Fibre
4g
Sugar
620mg
Sodium
Pro Tips
- ✓
Day-old brown rice is absolutely essential for good sinangag. Freshly cooked rice is too moist and will steam rather than fry, giving you a clumpy result.
- ✓
Make a double batch of the chicken sausage patties and freeze the uncooked extras between sheets of baking paper for up to one month. They cook straight from frozen with just a couple of extra minutes in the pan.
- ✓
If you cannot find calamansi, a mix of one part lime juice and one part orange juice gives a very close flavour profile.
- ✓
Crushing rather than finely mincing the garlic for the sinangag gives you bigger pieces that toast beautifully and add texture to the rice.
- ✓
For extra fibre, stir a handful of finely chopped kale or spinach into the rice during the last minute of stir-frying.
Frequently Asked Questions
Variations
- •
Spicy Chicken Longsilog
Add half a teaspoon of cayenne pepper and one finely chopped fresh red chilli to the chicken sausage mixture. Finish the garlic rice with a drizzle of chilli garlic oil for an extra kick.
- •
Herb Garden Chicken Longsilog
Mix a tablespoon each of finely chopped fresh coriander, flat-leaf parsley and chives into the chicken sausage mixture. The fresh herbs lift the flavour and add a little extra nutritional value.
- •
Cauliflower Rice Longsilog
Replace the brown rice with cauliflower rice for a low-carb, keto-friendly version. Stir-fry the cauliflower rice with the toasted garlic the same way. It will be ready in just 2 to 3 minutes and the carb count drops dramatically.
- •
Turkey Chicken Longsilog
Swap the ground chicken for lean ground turkey if that is what you have on hand. The flavour profile works equally well and the protein content stays just as high.
Substitutions
- •coconut aminos → low-sodium soy sauce or tamari (Use the same quantity. Tamari keeps it gluten free.)
- •calamansi juice → equal parts lime juice and orange juice (Gives a very close sweet-citrus flavour to genuine calamansi.)
- •avocado oil → light olive oil or coconut oil (Both work well at medium-high heat for stir-frying.)
- •brown rice → white rice or cauliflower rice (Use day-old white rice for good frying texture. Cauliflower rice for a low-carb option.)
- •coconut sugar → a small drizzle of honey or pure maple syrup (Use just half a teaspoon as both are sweeter than coconut sugar.)
- •ground chicken → ground turkey (Lean ground turkey has a very similar texture and nutritional profile.)
🧊 Storage
Store leftover chicken sausage patties and garlic fried rice separately in airtight containers in the refrigerator for up to 4 days. Reheat the rice in a pan with a tiny splash of water or in the microwave covered with a damp paper towel. Reheat the patties in a dry non-stick pan over medium heat for 2 minutes per side. Eggs are always best cooked fresh.
📅 Make Ahead
Shape and season the chicken sausage patties up to 24 hours ahead and keep them covered in the fridge. You can also cook the patties fully, cool them and refrigerate for up to 4 days. Cook a large batch of brown rice the day before so it is perfectly chilled and ready for stir-frying in the morning.
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