Got leftover chicken adobo? Don’t let it sit in the fridge! This Chicken Adobo Fried Rice transforms your leftovers into a quick, flavorful meal. With tender chicken, fragrant rice, and a blend of savory soy sauce and sesame oil, this dish brings comfort and simplicity to your plate.
Ingredients (for 1 person)
- 1 tbsp vegetable oil (Can substitute with olive or canola oil)
- ½ cup diced onion (White or yellow onions work best)
- 3 cloves garlic, minced
- ½ cup frozen green peas (Fresh peas work too)
- ½ cup matchstick-cut carrots
- 2 cups cooked rice (Best if cold and day-old)
- 2 tsp sesame oil (Optional for a nutty flavor)
- 1 tbsp soy sauce (Use low-sodium if preferred)
- 1 lb leftover chicken adobo, diced
- ½ tsp salt (Adjust to taste)
- 1 pinch white pepper (Optional, or use black pepper)
- 1 large egg, beaten
- 2 green onions, chopped
Note: Spread leftover rice on parchment to separate grains. This prevents clumping when frying.
For 2 People
- 2 tablespoons vegetable oil
- 1 cup diced onion
- 6 cloves garlic, minced
- 1 cup frozen green peas
- 1 cup matchstick cut carrots
- 1 quart cooked rice, grains separated (see Note)
- 4 teaspoons sesame oil, or to taste
- 2 tablespoons soy sauce, or to taste
- 2pounds leftover chicken adobo, diced
- 1 teaspoon salt, or to taste
- 2 pinches white pepper
- 2 large egg, beaten
- 2 green onions, chopped
For 4 Persons
- 4 tablespoons vegetable oil
- 2 cups diced onion
- 12 cloves garlic, minced
- 2 cups frozen green pea
- 2 cups matchstick cut carrots
- 2 quart cooked rice, grains separated (see Note)
- 8 teaspoons sesame oil, or to taste
- 4 tablespoons soy sauce, or to taste
- 4pounds leftover chicken adobo, diced
- 2 teaspoons salt, or to taste
- 4 pinches white pepper
- 4 large egg, beaten
- 2 green onions, chopped
Step-by-Step Directions
Use numbered steps with easy-to-follow instructions. Add tips for better results.
Instructions
Step 1: Heat the vegetable oil in a nonstick skillet over medium heat. When hot, add the onions and sauté for about 1 minute. Add the garlic and stir for another 30 seconds, ensuring the garlic doesn’t burn.
Step 2: Add peas and carrots, stirring for 3-4 minutes until they soften.
Step 3: Mix in the cold rice, separating the grains as you go. Drizzle with sesame oil and soy sauce, stirring for 2 minutes to coat evenly.
Step 4: Stir in the diced chicken adobo, lifting and mixing to blend it well with the rice. Cook for another 2 minutes. Season with salt and white pepper.
Step 5: Push the rice to one side of the skillet. Pour the beaten egg into the empty side, spreading it thinly. Once set, slice the egg into strips and fold them into the rice.
Step 6: Remove from heat, sprinkle with chopped green onions, and serve warm.
Cooking Tips:
Use Day-Old Rice: Cold rice ensures better texture for fried rice. Freshly cooked rice may become too soft.
Get Creative: Add your favorite vegetables, like bell peppers or corn, for a twist.
FAQs:
Q: Can I use other meats instead of chicken adobo?
A: Yes! Try using leftover roast chicken or pork for a similar result.
Q: Can I make this vegetarian?
A: Absolutely! Skip the chicken and add tofu or extra veggies instead.
Growing up, my family always had adobo on hand, and fried rice was a staple for quick lunches. This dish combines both of my childhood favorites into a comforting, easy meal.
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