Filipino breakfast burrito with longanisa, garlic rice, egg and hash brown

Mix sour cream, a little sriracha and a little white vinegar for the crema; taste.

Cook the longanisa in a hot pan with no oil, breaking it up like ground meat, about four minutes; take it off.

In a small pan over medium heat, cook about a tablespoon of oil and four or five chopped garlic cloves gently until golden, not fast, or it turns bitter.

Add day-old rice, breaking up the clumps, salt lightly, and cook a couple of minutes until some crisps.

In the rice pan, melt butter, crack in the eggs, add salt and pepper and scramble; pull them while still a little wet to finish off the heat.

Build: crema, garlic rice, longanisa, eggs, a hash brown and pickled red onion; roll up.

Put seam side down on the flat top about two minutes to seal.