Chicken Adobo Fried Rice
Chicken adobo fried rice turns leftover adobo and its sauce into a quick, garlicky fried rice, finished with a fried egg for the classic adsilog breakfast. Ready in about 15 minutes, using what's already sitting in the fridge.
Servings: 2 people
Calories: 466kcal
Equipment
- 1 skillet or wok
Ingredients
- 1 cup Leftover Chicken and Pork Adobo diced or shredded
- 2 cups Cooked Rice Preferably day-old rice
- 3 cloves Garlic minced
- 2 tablespoon Cooking Oil avocado oil or any neutral oil
- Green Onion for garnish
- Salt and Pepper to taste
Instructions
- Prep Ingredients: Dice the leftover adobo meat. Break up clumps of rice with a fork.
- Cook Garlic: Heat cooking oil in a large skillet over medium-high heat. Sauté garlic until fragrant.
- Add Adobo: Add the diced adobo meat and some adobo sauce to the pan and cook until heated through and slightly crispy.
- Fry Rice: Add the cooked rice to the pan. Stir-fry, ensuring the rice mixes well with the adobo and vegetables.
- Season: Add to salt and pepper to taste.
- Garnish and Serve: Garnish with chopped green onions if desired. Serve hot and enjoy your flavorful adobo fried rice!
Nutrition
Calories: 466kcal | Carbohydrates: 44g | Protein: 23.6g | Fat: 22.3g | Saturated Fat: 3.6g | Cholesterol: 88mg | Sodium: 356mg | Potassium: 145mg | Fiber: 1.4g | Sugar: 0.6g | Calcium: 8mg | Iron: 2mg
