Chicken Adobo Fried Rice Recipe

Name: Chicken Adobo Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tablespoon vegetable oil; 1/2 cup diced onion; 3 cloves garlic, minced; 1/2 cup frozen green peas; 1/2 cup matchstick cut carrots; 2 cups cooked rice, grains separated, see note; 2 teaspoons sesame oil, or to taste; 1 Tablespoon soy sauce, or to taste; 1 pound leftover chicken adobo, diced; 1/2 teaspoon salt, or to taste; Pinch of white pepper; 1 beaten egg; 2 green onions, chopped

Cook Time: 15 minutes

Ingredients

1 tablespoon vegetable oil
1/2 cup diced onion
3 cloves garlic, minced
1/2 cup frozen green peas
1/2 cup matchstick cut carrots
2 cups cooked rice, grains separated (see Note)
2 teaspoons sesame oil, or to taste
1 tablespoon soy sauce, or to taste
1 pound leftover chicken adobo, diced
1/2 teaspoon salt, or to taste
1 pinch white pepper
1 large egg, beaten
2 green onions, chopped

Directions

Step 1: Heat vegetable oil in a large nonstick skillet over medium heat. Once the oil is hot, add the diced onion and stir for about 1 minute until softened.

Step 2: Add the minced garlic and stir for another 30 seconds, ensuring it becomes fragrant.

Step 3: Stir in the frozen green peas and matchstick carrots. Cook for 3-4 minutes, stirring occasionally.

Step 4: Add the cooked rice to the skillet, and stir in the sesame oil and soy sauce. Continue to cook, stirring for about 2 minutes to combine the flavors.

Step 5: Add the diced chicken adobo, lifting and stirring the rice to coat the grains with any sauce from the chicken. Cook for another 2 minutes.

Step 6: Season the mixture with salt and white pepper to taste, then push the rice mixture to one side of the skillet.

Step 7: Pour the beaten egg into the empty side of the skillet. Allow the egg to spread into a thin layer. Once the egg sets, score it into strips, then stir it into the rice mixture.

Step 8: Remove the skillet from the heat and sprinkle chopped green onions over the top. Serve warm.

Cook's Note

For best results, use leftover rice for fried rice. Spread the rice out on parchment paper or foil to separate the grains, ensuring no clumps remain. Clean fingers work best for this task!

Nutrition Facts (per serving)

Calories: 464
Total Fat: 22g (28% Daily Value)
Saturated Fat: 5g (26% Daily Value)
Cholesterol: 153mg (51% Daily Value)
Sodium: 597mg (26% Daily Value)
Total Carbohydrate: 32g (11% Daily Value)
Dietary Fiber: 3g (10% Daily Value)
Total Sugars: 3g
Protein: 33g (66% Daily Value)
Vitamin C: 8mg (8% Daily Value)
Calcium: 58mg (4% Daily Value)
Iron: 4mg (20% Daily Value)
Potassium: 470mg (10% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

The Origins and Evolution of Chicken Adobo Fried Rice

Chicken Adobo Fried Rice is a modern twist on the classic Filipino adobo, a dish that dates back to the pre-colonial period in the Philippines. Traditionally, adobo referred to a method of marinating meat in vinegar, soy sauce, garlic, and spices, which helped preserve it in the tropical climate. The fried rice adaptation emerged as a practical and flavorful way to use leftover adobo and rice, creating a quick, satisfying meal without losing the signature tangy, savory flavor that defines adobo.

Regional Variations

While Chicken Adobo Fried Rice is popular nationwide, regional differences influence its preparation. In Luzon, cooks often add bay leaves and black peppercorns for a stronger, aromatic profile, while Visayan versions might include coconut milk or a hint of sugar to balance the vinegar's acidity. In Mindanao, local chefs sometimes incorporate indigenous vegetables or chili for extra spice. These regional nuances give each version a distinctive taste, reflecting local ingredients and culinary traditions.

How It Differs from Similar Dishes

Unlike standard fried rice dishes, such as Chinese Yangzhou or Indonesian Nasi Goreng, Chicken Adobo Fried Rice carries the unmistakable flavor of adobo, combining sweet, salty, and tangy notes. The rice absorbs the adobo sauce, making it richer and more complex than plain soy-sauce-based fried rice. Additionally, the use of leftover adobo chicken ensures that each grain is infused with deep, slow-cooked flavors that other fried rice varieties typically lack.

Typical Serving Occasions

Chicken Adobo Fried Rice is commonly served as a casual family meal, especially for lunch or dinner. It is also popular in Filipino eateries and street food stalls, often accompanied by sliced tomatoes, fried eggs, or pickled vegetables. The dishs versatility makes it a favorite comfort food, suitable for both home cooking and quick meals on the go.

Interesting Facts

Adobo is often considered the unofficial national dish of the Philippines.
Using leftover rice is not only practical but enhances the fried rices texture, as cold rice separates easily and absorbs flavors better.
The term adobo comes from the Spanish word adobar, meaning marinade, highlighting the blend of indigenous and colonial influences in Filipino cuisine.
Many families have their own adobo fried rice variations, making it a dish that is deeply personal and culturally significant.
The addition of sesame oil and soy sauce in fried rice is a more modern, fusion-style adaptation influenced by Chinese cooking techniques.

FAQ about Chicken Adobo Fried Rice Recipe

Freshly cooked rice can be used, but it tends to be stickier and may clump together. To mimic leftover rice, spread the freshly cooked rice on a tray and let it cool, separating the grains to reduce moisture before using in the recipe.

Store leftover fried rice in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools to room temperature before refrigerating to prevent condensation and sogginess.

Yes, you can freeze it. Place the cooled fried rice in a freezer-safe container or bag, removing as much air as possible. It can be stored for up to 2 months. Reheat thoroughly in a skillet or microwave before serving.

Yes, you can substitute or add vegetables such as bell peppers, corn, or broccoli. Just make sure they are cut small and cooked until tender to match the texture of the rice.

Sesame oil adds a subtle nutty flavor but is optional. You can use another neutral oil if preferred, although the distinct aroma of sesame oil complements the chicken adobo well.

Yes, you can substitute leftover chicken adobo with pork adobo, tofu, or shrimp. Adjust cooking times accordingly to ensure proper heating and texture.

Use a nonstick skillet or wok, preheat the pan properly, and keep stirring. Also, ensure rice grains are separated before adding to the pan. Avoid overcrowding the pan for best results.

Yes, you can prepare it in advance and store portions in the refrigerator for up to 3 days. Reheat thoroughly before serving. For best texture, stir in a little water or broth when reheating to loosen the rice.

Reheat in a nonstick skillet or wok over medium heat, stirring occasionally. You can add a small amount of oil or water to prevent sticking. Microwave reheating works too, but stirring midway helps prevent clumps.

audio version

Cook Time: 20 minutes