This Adobo Fried Rice is made with leftover Chicken Adobo and topped with truffle scrambled eggs. A bit of crushed chicharron is added for crunch as well as cherry tomatoes for a fresh bite.
Every time I make Chicken Adobo (btw I always make it with coconut milk now. Totally a game changer.) I always make double the portion along with the rice.
Because hello... day old Adobo is the best. This is actually my go to way to make left overs even more super sarap. Always add an egg! Even better if you drizzle some truffle oil all over and top it off with crushed chicharron. Oh. So. Good.
Now I am going to show you how I make it.
Ingredients
Here are the ingredients you will need to make Adobo Fried Rice. The quantity doesn't really matter here. It's more about how to put your leftovers together to make something yummy.
Left Over Adobo - Always make more than you will eat that night. Save it and cut up the meat into small bite size pieces. It can be adobo anything, pork or chicken would work.
Left Over Rice - The key is to have at least two cups of cooked rice left over. You are going to mix it in with the left over adobo.
Eggs - To make super fluffy eggs you need 3 large eggs. Beat them until fluffy and cook low and slow on the stove, just moving it up and around so that it forms this nice round shape to plop over the rice.
Truffle Oil - Totally optional, but highly recommended.
Crushed Chicharon - You can make your own by pounding chicharron in a bag, but it's now pretty easy to find pork rind crumbs everywhere.
Tomato - There is just something about having fresh tomatoes with adobo. Slice some up and use as a garnish and a compliment to the adobo rice.
Green Onion or Chives - For an added lift of flavor and color.
How To Make Adobo Fried Rice
Take out all the meat from the chicken adobo and cut it into bite size pieces.
Place half the left over rice in a bowl and top with the cut up meat.
Add the sauce on top along with the rest of the rice. Heat up in the microwave for 2 minutes.
Take out of the microwave and mix well until combined. Heat up for another minute if the rice is not hot enough.
To make the fluffy scrambled eggs break the 3 eggs into a bowl and whisk until fluffy.
Heat up a nonstick pan on low heat with 1 teaspoon of oil and cook the eggs. Don't stir, just push the cooked eggs up and tilt the pan to bring down any uncooked eggs down to the heat. Keep repeating until the eggs are cooked.
Place the cooked scrambled eggs on top of the adobo fried rice.
Drizzle about 2 tablespoons of truffle oil all over.
Then add about 2 tablespoons of crushed chicharron.
Spread it all over.
How to Serve Your Adobo Fried Rice
Top with sliced tomatoes and green onion.
All you gotta do now is dig in and enjoy your Adobo Fried Rice.
Try to not finish it all on your own.
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Equipment
- Small non-stick pan
Ingredients
Note these measurements are just approximate. Just use whatever amount of leftovers you have.
- 2 Portions Leftover Adobo
- 2 Cups Cooked Day Old Rice
- 1 Teaspoon Olive Oil
- 3 Eggs
- Pinch Of Salt
- 2 Tablespoons Truffle Oil
- 2 Tablespoons Crushed Chicharron
- 8 Cherry Tomatoes Halved
- 1 Tablespoon Green Onions or Chives Chopped
Instructions
- Take out all the meat from the adobo and cut it into bite size pieces.
- Place half the left over rice in a bowl and top with the cut up meat. Add the sauce on top along with the rest of the rice. Heat up in the microwave for 2 minutes. Take out of the microwave and mix well until combined. Heat up for another minute if the rice is not hot enough.
- To make the fluffy scrambled eggs break the 3 eggs and pinch of salt into a bowl and whisk until fluffy. Heat up a nonstick pan on low heat with 1 teaspoon of oil and cook the eggs. Don't stir, just push the cooked eggs up and tilt the pan to bring down any uncooked eggs down to the heat. Keep repeating until the eggs are cooked.
- To serve place the cooked scrambled eggs on top of the adobo rice. Drizzle about 2 tablespoons of truffle oil all over. Then add about 2 tablespoons of crushed chicharron.
- Top with sliced tomatoes and green onion.
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