Filipino Adobo Fried Rice
An easy way to turn leftover chicken or pork adobo into a quick meal.
Servings 4 servings
Calories 426kcal
Cost $4-$6
Equipment
- Wok or a large pan
Ingredients
- 3 cups cooked white rice cold
- Leftover adobo (about 1½ cups) chopped
- 2 stalks scallions or green onions thinly sliced; sub:spring onions
- Salt and pepper to taste
- Neutral oil (canola or vegetable oil)
Optional
- Eggs
Instructions
- Optional: Heat oil in a wok or large pan over medium-high. Fry eggs, season with salt and pepper, then remove and set aside.
- In the same pan, fry the chopped adobo for about 3 minutes until lightly crisp. Lower heat and add the reserved sauce.
- Add rice and spread it out to break clumps. Toss for about 5 minutes until hot.
- Season with salt, pepper, or soy sauce as needed. Stir in scallions (save some for garnish), then turn off heat.
- Serve with fried egg and top with more scallions and fried garlic or shallots.
Notes
- Leftover adobo: You’ll need about 1½ cups with some sauce.
- Cooked white rice: Medium- or long-grain rice (like jasmine). Cold leftover rice is best, but fresh rice is fine if it’s not wet or mushy.
- Optional ingredients: You can add veggies as long as they are not watery and are cut small. Some examples are carrots, corn, peas, broccolini, or Chinese broccoli.
- Use cold, leftover rice for best texture.
- Break up rice before adding so it doesn’t clump.
- Brown the adobo meat well for more flavor.
Nutrition
Calories: 426kcal | Carbohydrates: 34g | Protein: 12g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 657mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg