When you have left-over adobo, the best thing to do is to make a meal out of it by making Chicken Adobo Fried Rice. Perfect for Pork Adobo as well. Easy and super-tasty!
I made our favorite Slow Cooker Chicken Adobo the other day. It was so good!
We had a few left-overs because I made a big batch and we are only a family of 4. Well, actually that’s what I normally do – I often make a big batch of whatever dish I am cooking on a particular day.
We love left-overs because that means I already have something to feed the family the next day, or it could be part of the kids’ “baon” (lunch kit) the next day or more importantly, MOM (that’s me!!) gets to take a break from cooking the next day!
Yeah, so that’s how I plan ahead! 🙂
After we had the adobo the other night, my taste buds were still craving it and I wanted to have it for breakfast.
However, since the meat was so tender all that was left was small bits of pieces here and there and I didn’t fancy simply reheating it when there are no big chunks left. Then I remembered that we also had some left-over rice and I thought to myself, “Perfect!! I can now make my favorite rice for breakfast – fried rice mixed with a little meat.”
Actually, that is a typical Filipino breakfast – fried rice, some meat and fried eggs! So I made the classic – AD-SI-LOG (Adobo (meat) – Sinangag (fried rice) and – itlog (fried egg)! I simply added some eggs to go with the Adobo Rice so our breakfast meal was totally complete!
Here’s the recipe for our Slow Cooker Chicken Adobo should you want to try it. It is so good, you’ll be making it all the time and especially to make this fried rice!
But, this fried rice will also work for any left-over meat that you have.
My favorite meat to use for making fried rice would be left-over roasted or grilled meat as that’s already flavorful and would make the rice dish really yummy. It could be pork, chicken or beef, even sausages so this is not limited to adobo at all.
There is no measurement here because it all depends on how much meat and rice you have to use up but the important thing is to learn the basic ingredients to use and how to use them.
I simply season the rice using some salt but if you want extra flavor certainly go for the soy sauce as that would add some color as well.
Naturally, all fried rice must be cooked in a garlic-infused oil as that is the foundation for any good fried rice.
Adobo Fried Rice
When you have left-over adobo, the best thing to do is to make a meal out of it by making Chicken Adobo Fried Rice. Perfect for Pork Adobo as well. Easy and super-tasty!!
- 1 tablespoon Oil
- 3 cloves Garlic
- Cooked Rice, day-old and chilled, grains separated
- Left-over Chicken or Pork Adobo, shredded or cut up in small pieces
- Salt, to taste
- Green Onion, sliced thinly (optional)
Heat the oil in a wok or a large frying pan to medium setting. Cook the garlic until nicely browned but not burned. Add the meat and cook until heated up. If there are any sauce left with the meat, add it to.
Mix the prepared rice with the meat and stir-fry until rice is heated through. Season with salt to taste. For some color, add a little soy sauce if desired. Garnish with some sliced green onions, if desired. Serve immediately with some fried eggs for a complete meal.
To prepare the rice, take it out the fridge and place it in a large bowl or even a baking sheet. Add a little water (just enough to moisten the rice) and, using your bare hands, separate the grains. Do this until all of the rice has been fully worked through. Rice is now ready for cooking.