Simple Chicken Adobo Flakes Rice Bowl
A cozy and comforting rice bowl made with crispy chicken adobo flakes, hot rice, and customizable toppings. Perfect for using leftovers and satisfying hunger.
Servings: 2 servings
Calories: 600kcal
Ingredients
Main Ingredients
- 2 cups cooked rice Day-old rice is ideal for texture.
- 1 cup shredded chicken adobo Can use leftover chicken adobo or make fresh.
Toppings
- 2 pieces fried eggs Runny yolk adds richness.
- 1 cup sliced cucumbers Cold and crisp for balance.
- 0.25 cup pickled onions or atchara Adds a tangy flavor.
- 0.5 cup green onions Chopped for garnish.
- 1 piece calamansi or lemon wedge For squeezing over the bowl.
- 2 tablespoons spicy mayo Optional, for additional flavor.
Seasoning
- 2 tablespoons adobo sauce Start with a small amount.
- 1 clove garlic Minced, to taste.
- 1 teaspoon soy sauce Optional, to taste.
- 1 teaspoon vinegar Optional, for brightness.
Instructions
Preparation
- If using freshly cooked rice, spread it on a plate to cool for 10 to 15 minutes.
- Shred the chicken adobo and sauté in a little oil in a pan until the edges are crispy.
Cooking
- In a hot pan, add cooked rice and sauté with garlic, soy sauce, and vinegar for flavor.
- Add the crispy adobo flakes into the rice, mixing well.
- Taste and adjust the seasoning with adobo sauce as needed.
- Cook on high heat, tossing quickly to avoid sogginess.
Assembly
- Place the cooked rice mixture in a bowl.
- Top with fried egg, cucumber slices, pickled onions, green onions, calamansi, and spicy mayo as desired.
Notes
Feel free to customize with additional toppings like frozen peas or chopped spinach. Store leftovers separately to maintain crispiness.