Adobo Fried Rice
A quick and flavorful dish made with leftover chicken adobo and day-old rice, perfect for an easy party meal that's both satisfying and memorable.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the fried rice
- 3 cups day-old cooked white rice, cold and fluffed Cold rice is essential for fluffy texture.
- 1 to 1.5 cups leftover chicken adobo, meat shredded and sauce reserved Shredded chicken adobo adds flavor.
- 2 to 3 tablespoons neutral oil or a mix of oil and a little pork fat Used for stir-frying.
- 6 to 8 cloves garlic, minced More for topping if desired.
- 1 small onion, finely chopped
- 2 to 3 tablespoons adobo sauce from your leftovers, or a splash each of soy sauce and cane vinegar For flavoring the rice.
- 1 teaspoon brown sugar, optional To balance the vinegar.
- Freshly ground black pepper To taste.
- 2 to 3 eggs fried or scrambled For added protein.
- Scallions or chives, sliced For garnish.
- Any crunchy add-ins you love (carrots, peas, bell peppers, corn) Optional additions.
- Calamansi or lemon wedges For a bright squeeze at the end.
Instructions
Preparation
- Break up the cold rice with your hands to ensure loose grains.
- Get your wok or skillet hot and add oil.
- Add garlic and onions, cooking until fragrant and lightly golden.
- Slide in the rice and press down gently, letting it sit for about a minute to toast.
- Splash in the adobo sauce and season with brown sugar and pepper.
Cooking
- Push rice to the sides and add shredded chicken adobo in the center.
- Let the chicken sear before mixing it into the rice.
- Scramble or fry eggs separately and add on top or mix in.
Serving
- Garnish with scallions, calamansi or lemon, and additional toppings if desired.
- Serve hot and enjoy!
Notes
For a brunchy twist, consider using more eggs or crispy garlic as a topping. Keep the rice from clumping by frying in batches.