A fusion of the classic Filipino adobo dish and fried rice makes this a delicious and hearty meal. It’s easy enough to prepare for any time of the day and super tasty.

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Do I need to cook a whole batch of adobo to make this?

Nope. This is a recipe where I essentially scaled down the adobo sauce to capture its flavor, without going through the extra work of actually making a giant batch of adobo from scratch. It’s just so much easier!

The issue I had with other adobo fried rice recipes is that they relied heavily on the assumption that you already had adobo made. Which is totally fine, I’ll probably have an adobo recipe posted very soon, but if you didn’t have a pot of adobo ready, and you were still craving adobo fried rice, then that means you couldn’t make it.

…Hence why this recipe was created!

I will say that adobo fried rice is traditionally made using leftovers, so other recipes are actually very spot-on. This is just a variation on how to make that classic rice dish.

Ingredients

•2 cups cooked, day-old rice
•2-3 cloves garlic, minced
•cooked, shredded chicken
•1 tbsp dark soy sauce
•1/2 tbsp soy sauce
•1.5 tsp cane vinegar
•1.5 tsp brown sugar
•1/4 tsp ground black pepper
•1/8 tsp ground dried bay leaves
•Handful of mixed veggies

Instructions

In a heated, oiled pan, sauté the minced garlic until lightly golden.
Add in the chicken, then season with dark soy sauce, soy sauce, vinegar, brown sugar, black pepper, and ground bay leaves. Let the sauce sauce simmer and reduce until it caramelizes and coats the chicken.
Add in the cooked rice and stir to coat with the sauce. Mix in a handful of mixed veggies until fully combined.
Top with a fried egg and sliced green onions!

Topping your adobo fried rice

I like going simple, by topping the fried rice with a crispy sunny-side up egg and garnished with chopped scallions.

I always loved how the runny egg yolk acts like a sauce that just gives the rice that extra richness when eaten together!