Chicken Adobo Fried Rice Recipe

The chicken marinade fried rice recipe makes use of leftover chicken adobo and, ideally, leftover rice. In a recipe that is both cozy and easy to prepare, the sweet and acidic taste of adobo is complemented by peas, carrots, and rice, along with a small amount of sesame oil and soy sauce.

Ingredients

• one tablespoon of oil from vegetables
• half a cup of onion, diced
• 3 garlic cloves, minced cloves
• Green peas, frozen, to a half cup
• half a cup of carrots sliced into matchsticks
• 2 cups of ready-to-eat rice, with the grains separated (see Note)
• a teaspoon and a half of sesame oil, or to taste
• 1 tablespoon of soy sauce, or more or less according to personal preference
• There is one pound of leftover chicken adobo, chopped.
• 1/2 milligram of salt, or adjust to taste
• 2 milligrams of white pepper
• a one big egg, beaten
• sliced green onions, two of them

Directions

Step 1

Over medium heat, pour oil into a big skillet that did not cling to the pan. When the oil is heated, add the onions and saute them for approximately a minute. In about thirty seconds, add the garlic and mix it.

Step 2

Stir in the matchstick carrots and frozen green peas, and continue to simmer for three to four minutes while stirring. First, add the rice, then whisk in the soy sauce and sesame oil. Take around two minutes to cook while stirring.

Step 3

To ensure that all of the rice is covered with any sauce that may have been left over from the chicken adobo, stir in the chicken while using a raising motion. About two minutes of cooking and stirring. White pepper and salt should be used to season.

Step 4

Pour the beaten egg into the skillet after moving the contents of the skillet to one side of the skillet. Permit the egg to make a thin coating before proceeding. After the egg has set, cut it into strips and then add it into the rice mixture together. Take away from the heat. Add some chopped scallions, and serve it while it is still warm.

Nutrition Value