Adobo Fried Rice

There are some meals that just hit every single time, and for me, adobo fried rice is at the top of that list.

It’s the meal I make for myself when I want something comforting, flavorful, and easy. There’s something so satisfying about taking leftover Filipino chicken adobo and turning it into something completely new. The savory, garlicky rice soaks up all that rich adobo sauce, the crispy bits caramelize in the pan, and suddenly leftovers become the best meal of the week.

Adobo fried rice is great on it’s own but depending on my mood (and what I have on hand) I’ll top it with a variety of accoutrements. Lately I’ll drizzle on my Calamansi Barbecue Sauce, and if you have it, fried egg, avocado and pickled peppers are an elite combo.

Ingredients

For Adobo Fried Rice

1 cup shredded chicken adobo (inluding ¼ cup adobo liquid)

8-10 cloves garlic minced

2-3 tbsp cooking oil

3-4 cups day old rice

2-3 stalks sliced green onions

2-3 eggs

For pickled peppers

6 Fresno chilis, thinly sliced

¾ cup white vinegar

¾ cup water

1 tbsp sugar

1 tsp kosher salt

1. Add oil to a skillet or wok over medium-high heat.

2. Add minced garlic and cook until fragrant, about 20–30 seconds.

3. Toss in the chopped leftover adobo and let it crisp slightly around the edges.

4. Break up the rice and add it to the pan. Stir-fry until heated through.

5. Add a few spoonfuls of reserved adobo sauce and toss until every grain is coated.

6. Let the rice sit for a minute or two between stirs so you get those golden crispy bits.

7. Finish with a fried egg, avocado, and pickled Fresno chilis. For pickled Fresnos, heat vinegar, water, sugar and salt until dissolved. Place Fresnos in a jar and pour pickling liquid in and let sit for 30 minutes minimum.

I make extra adobo just so I can make this the next day