Adobo Fried Rice - Leftovers have never looked so good.
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.
Servings: 2 Servings
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.