The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey there, food lovers! If you’re a fan of Filipino adobo and fried rice, then this Chicken Adobo Fried Rice is about to be your new best friend. I remember back in college when I missed the adobo my tita used to make. I wasn’t much of a chef back then (like, at all), but one day, I stumbled across a Tastemade video that combined fried rice with chicken adobo using leftover chicken, and I was instantly hooked! A few years later, after seeing @iankewks make it, I was reminded how simple and delicious this dish is. If you’ve got some leftover chicken, this dish is the perfect way to turn it into a meal that’s flavorful, satisfying, and easy to make. Let’s dive into how you can make this Filipino-inspired fried rice at home!
Method
Prepare the Garlic Base
Start by heating up 1 tablespoon of oil in a cast iron skillet or wok over medium-high heat. Add the minced garlic to the pan and sauté it until it becomes fragrant and starts to brown slightly. The garlic should cook for about 1-2 minutes, giving off a lovely aroma that will serve as the flavorful base for the fried rice.
Add the Chili and Chicken
Once the garlic is perfectly fragrant, toss in the minced chili (if you’re using it) and cook for another 10 seconds. This quick fry will release the chili’s spiciness. Next, add the leftover cooked chicken strips to the pan. Stir everything together to ensure the chicken gets coated in the flavorful oil and garlic.
Add the Sauces and Seasoning
Pour in the dark soy sauce, soy sauce, vinegar, sugar, and black pepper into the skillet. Stir-fry the mixture until the chicken is coated in the sauce, and it starts to turn a dark, glossy brown color. This will take a few minutes, and the chicken should absorb all the savory, tangy, and sweet flavors from the sauces.
Combine with Rice
Now, it’s time to add the rice! Break up any big chunks of cold, day-old rice and add it to the skillet. Stir well to make sure the rice is evenly mixed with the chicken and sauce, allowing all the rice to soak up the rich, dark sauce and get evenly coated. The rice should heat through and start to fry in the sauce, giving it a crispy, flavorful texture.
Finish with Spring Onions
Add the white parts of the minced spring onion to the fried rice and stir it in, giving it a fresh, mild onion flavor. Continue to stir everything together for another minute, making sure the spring onions get nicely mixed in.
Top with a Fried Egg and Garnish
For the final touch, fry an egg in a separate pan to your desired doneness (I recommend a crispy edge for added texture). Once the rice is plated, top it with the fried egg. Sprinkle a little extra black pepper on top and garnish with the green parts of the spring onion. This adds a pop of color and freshness to your dish.
Necessary Tools
- Cast iron skillet or wok
- Knife and chopping board
- Spoon or spatula for stirring
- Bowl for rice
- Frying pan (for the egg, if using)
Chicken Adobo Fried Rice
Cuisine: Filipino, ChineseDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
1/2 cup of leftover cooked chicken, cut into strips
1 cup of cold, day-old rice (break big chunks apart with fingers)
4 cloves garlic, minced
1 chili, minced (optional)
1 spring onion, minced
1 tsp dark soy sauce
1 tbsp soy sauce
1.5 tbsp vinegar (I like it more vinegary, feel free to adjust to your taste!)
1 tsp sugar
1/4 tsp black pepper
Fried egg (optional, but totally recommend)
Directions
- In a cast iron skillet or wok, heat up 1 tbsp of oil over medium-high heat. Add the minced garlic and fry until it’s fragrant and slightly brown.
- Add the minced chili and fry for about 10 seconds before tossing in the chicken strips.
- Pour in the soy sauces, vinegar, sugar, and black pepper. Stir-fry until the sauce coats the chicken and turns a dark brown.
- Add in the cold, day-old rice and stir it all together, making sure the rice gets fully coated with the sauce and chicken.
- Toss in the white parts of the spring onion and give everything another quick mix.
- Top your fried rice with a crispy fried egg, sprinkle some black pepper, and garnish with the green parts of the spring onion.
Notes
- Make sure your rice is day-old rice. Freshly cooked rice tends to be too soft and sticky, which doesn’t work well when frying. If you don’t have day-old rice, spread freshly cooked rice on a tray and let it cool down for a bit to dry out slightly before using.
- Don’t skip the garlic! It’s essential for that savory, aromatic base that makes this fried rice so irresistible.
- Adjust the vinegar to your liking. I love it tangy, but you can definitely tone it down if you prefer a less sharp flavor.
- If you want an extra kick, you can add more chili or even some chili flakes for a spicier version of the dish.
Serving Suggestions
Chicken Adobo Fried Rice can be served on its own, but for a fuller meal, try pairing it with a side of roasted veggies or a fresh, crisp salad. You can even serve it with a slice of lime to add a little tang, or some chili oil if you want to add extra heat. Trust me, this dish is perfect for lunch, dinner, or even as a meal prep option.
Fun Fact
Did you know? Adobo is considered the unofficial national dish of the Philippines! It’s known for its savory, tangy flavor that can vary by region, but the beauty of adobo is that it’s incredibly versatile whether you use chicken, pork, or beef!
Conclusion
Chicken Adobo Fried Rice is a fun and flavorful twist on the classic adobo. It’s quick, easy, and a great way to use up leftover chicken. The combination of savory soy sauce, tangy vinegar, and a crispy fried egg on top makes each bite absolutely satisfying. Whether you’re making this for yourself or sharing with friends, it’s bound to be a hit! So next time you have some leftover chicken, give this recipe a go. You won’t regret it!
