Leftover Magic: Chicken Adobo Fried Rice

Got some leftover chicken adobo? Don’t let it sit in the fridge waiting to be forgotten! This Chicken Adobo Fried Rice transforms yesterday’s meal into a quick, comforting dish that’s full of flavor. With tender chicken, fragrant garlic, and the perfect balance of sesame oil and soy sauce, this meal is ready in minutes. It’s the kind of food that hugs you back—great for busy weeknights or lazy weekends when you just want something warm and delicious without much fuss.

What You’ll Need

Here’s everything you need to whip up this tasty dish. If you’re missing something, don’t sweat it—I’ll suggest a few swaps along the way.

Ingredients (For 1 person)

• 1 tbsp vegetable oil – Olive or canola oil works fine too!
• ½ cup diced onion – White or yellow onions give the best flavor.
• 3 garlic cloves, minced – Because, let’s be honest, garlic makes everything better.
• ½ cup frozen peas – Fresh peas? Go for it!
• ½ cup matchstick-cut carrots – Pre-cut carrots save you time, but you can chop your own if you prefer.
• 2 cups cooked rice – Leftover rice works best (cold and clump-free).
• 2 tsp sesame oil – Optional, but it adds a nice nutty touch.
• 1 tbsp soy sauce – Use low-sodium if you’re watching your salt.
• 1 lb leftover chicken adobo, diced – That tangy-sweet adobo flavor shines in this dish.
• ½ tsp salt – Taste as you go and adjust.
• 1 pinch of white pepper – Black pepper works too if that’s what you have.
• 1 large egg, beaten
• 2 green onions, chopped – These make the final dish look fancy with minimal effort!

How to Make It: Step-by-Step

I promise this won’t take long! Just a few minutes of stirring, and you’ll have a hearty meal on your plate.

Step 1:

Heat the vegetable oil in a large, nonstick skillet over medium heat. Once it’s hot, toss in the onions and sauté for about a minute until they start to soften. Add the garlic and stir for another 30 seconds—you know it’s perfect when your kitchen smells amazing!

Step 2:

Add the peas and carrots, and cook for about 3-4 minutes until they’re tender. If you love other veggies like corn or bell peppers, feel free to toss those in too.

Step 3:

Now, it’s time for the rice. Make sure it’s cold and the grains are separated—trust me, it makes a world of difference. Drizzle in the sesame oil and soy sauce, stirring everything together until the rice is coated in that salty goodness.

Step 4:

Mix in the diced chicken adobo. Use a lifting motion when stirring to ensure every bite is infused with that delicious adobo sauce. Let everything heat through for about 2 minutes.

Step 5:

Push the rice to one side of the skillet. Pour the beaten egg into the empty side and let it spread into a thin layer. Once it sets, cut it into strips with your spatula and fold it into the rice mixture. (This little egg trick? Total game changer!)

Step 6:

Turn off the heat, sprinkle some chopped green onions on top, and serve it warm. Voilà—dinner is served!

Pro Tips to Make It Even Better

Use day-old rice: Freshly cooked rice can be a bit sticky. Cold, leftover rice gives you that perfect fried rice texture.

• Customize the veggies: Don’t have peas and carrots? Use whatever’s in your fridge—corn, bell peppers, or even broccoli.
• Make it vegetarian: No chicken? No problem. Add tofu, mushrooms, or extra veggies for a meat-free version.
• Spice it up: Love a bit of heat? Toss in some chili flakes or drizzle sriracha on top.

Why You’ll Love This Recipe

This dish has everything you need in a meal:

• It’s fast. You’ll have dinner on the table in under 20 minutes.
• It’s delicious. The rich, tangy chicken adobo blends beautifully with the rice and veggies.
• It reduces waste. Leftovers never tasted so good!