Start by heating your large frying pan over medium heat and add the longanisa with one cup of water. The water method is crucial here because it prevents the sausages from burning while ensuring they cook through completely.

Bring the water to a boil and let it continue boiling while occasionally rolling the longanisa to ensure even cooking. This process takes about 8-10 minutes and allows the sausages to cook gently from the inside out.

Once the water completely evaporates, you'll hear the sizzling change tone. Now the longanisa will start frying in their own rendered fat, which gives them that beautiful caramelized exterior. Continue rolling them for about 5 minutes until they develop a golden-brown, slightly crispy skin.

While the longanisa finishes cooking, heat your second pan over medium heat and add the cooking oil. Add the minced garlic and cook until it turns golden brown and becomes fragrant and crispy, about 2-3 minutes.

Add the chilled rice to the garlic and oil, pressing it down to break up any clumps. This initial pressing helps separate the grains and prevents them from sticking together in chunks.

Stir the rice constantly to prevent scorching and ensure every grain gets coated with the garlic oil. Continue cooking for 5-7 minutes until the rice is heated through and has absorbed all the flavors.

Season the rice with salt and continue cooking for another 5 minutes, stirring occasionally. The rice should be hot, fragrant, and lightly golden from the garlic oil.

In the same pan used for longanisa (or a clean pan), fry your eggs sunny-side up. The key is to cook them over medium-low heat so the whites set completely while keeping the yolks runny and golden.

Serve immediately by plating the garlic rice, placing the longanisa alongside, and topping with the fried eggs. Add fresh sliced tomatoes or cucumber on the side for a refreshing contrast.