Create a savory chicken adobo fried rice by mixing tender adobo chicken with golden sautéed onions, garlic, and fluffy rice. Ready in 45 minutes, this recipe simplifies turning simple ingredients into a delightful meal, complete with options for spicing it up or keeping it light. Plus, get handy tips for storing and reheating leftovers. It's the perfect way to enjoy a classic dish with a twist.
If starting with raw chicken for your adobo, combine chicken, soy sauce, white vinegar, water, bay leaves, black peppercorns, and minced garlic in a large pot.
Bring to a boil, then reduce heat to medium and simmer until the chicken is tender— about 20 minutes.
Remove the chicken from the pot and let it cool, then shred it into pieces. For the adobo sauce, let the mixture in the pot continue to simmer on medium-high until it thickens slightly.
Drizzle some of the thickened sauce over the shredded chicken, ensuring it's well coated. Set aside any extra sauce for the rice.
Heat vegetable oil in a large skillet or wok over medium-high heat. Sauté minced garlic and chopped onion until they turn golden, about 2-3 minutes.
Add the shredded chicken to the skillet. If using leftover pork adobo, add it now as well, ensuring both types of meat are well mixed.
Push the meats to the side of the skillet. Pour beaten eggs into the center; scramble lightly, then mix with the meats.
Stir in cold, leftover rice, breaking up any clumps. Fry until the rice is heated through and slightly crispy, stirring often, about 5-7 minutes.
Season with light soy sauce, salt, and black pepper to taste, adjusting the flavor with the reserved adobo sauce if needed.
Garnish with sliced green onions and serve warm.
Notes
These nutritional values are approximate and can vary based on the exact ingredients and portion sizes used. For those monitoring their intake of specific nutrients, consider adjusting the recipe to suit your dietary needs, such as using low-sodium soy sauce or increasing the amount of vegetables for added fiber.