FilipinoMainEasy

Red Rice Adobo Fried Rice

Name: Red Rice Adobo Fried Rice
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 3 cups cooked Agriko red rice, chilled; 1.5 cups chicken adobo with sauce (or pork); 3 tbsp organic coconut oil or olive oil; 3 cloves garlic, minced; 1 small red onion, diced; 1 cup mixed vegetables (peas, carrots, bell peppers); 2 eggs beaten; 2 tbsp organic soy sauce or tamari; 1 tsp fish sauce (patis); 2 stalks green onion, sliced for garnish

Prep 15 mins

Cook 12 mins

Total 27 mins

Serves 4

Ingredients

3 cups cooked Agriko red rice, chilled
1.5 cups chicken adobo with sauce (or pork)
3 tbsp organic coconut oil or olive oil
3 cloves garlic, minced
1 small red onion, diced
1 cup mixed vegetables (peas, carrots, bell peppers)
2 eggs beaten
2 tbsp organic soy sauce or tamari
1 tsp fish sauce (patis)
2 stalks green onion, sliced for garnish

Instructions

Heat the coconut oil in a large wok or skillet over medium-high heat. Add minced garlic and diced red onion, stirring for 1-2 minutes until fragrant.
Push the garlic and onion to the sides of the wok. Pour in the beaten eggs and scramble until just cooked through, then mix everything together.
Add the chilled Agriko red rice, breaking up any clumps with the back of a spatula. Stir-fry for 3-4 minutes until the rice is heated through and lightly toasted.
Add the mixed vegetables and stir-fry for 2 minutes until tender-crisp. The vegetables should retain some texture.
Pour in the chicken adobo with its sauce, soy sauce, and fish sauce. Toss everything together for 2-3 minutes, allowing the flavors to meld and the rice to absorb the adobo marinade.
Taste and adjust seasoning as needed. Transfer to a serving platter and garnish with sliced green onions and extra adobo sauce on top.

Chef's Tip

Always use chilled, day-old Agriko red rice for the best texture—hot rice tends to clump. The red rice's natural nuttiness beautifully complements the savory-tangy adobo sauce, so don't overcook the fried rice; aim for grains that are separate and slightly firm.