Adobo Fried Rice
Adobo Fried Rice

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, adobo fried rice. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Adobo Fried Rice is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Adobo Fried Rice is something which I have loved my whole life. They are nice and they look wonderful.

When you have left-over adobo, the best thing to do is to make a meal out of it by making Chicken Adobo Fried Rice. Perfect for Pork Adobo as well. I made our favorite Slow Cooker Chicken Adobo the other day.

To get started with this particular recipe, we have to prepare a few ingredients. You can have adobo fried rice using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Adobo Fried Rice:
  1. Prepare left over adobo, flaked
  2. Get garlic, minced
  3. Take green peas
  4. Get diced carrots
  5. Get left over rice
  6. Take salt and pepper

Stir in rice until well combined. Lightly scramble egg in the oil. Mix in with the rice mixture. Remove the pork from the pan.

Steps to make Adobo Fried Rice:
  1. Fry left over adobo flakes until crisp.
  2. Add in minced garlic until brown.
  3. Add the left over rice.
  4. Add in green peas and carrots.
  5. Add salt and pepper to taste.
  6. Enjoy! ๐Ÿ˜€

In a small saucepan over medium heat, boil then simmer oil, vinegar, soy sauce, black peppercorns, bay leaves, garlic, pork menudo, and water in a saucepan. Simmer until pork is tender and sauce has reduced by at least half and has thickened slightly. How to Cook Adobo Fried Rice the Panlasang Pinoy way. https://panlasangpinoy.com This adobo fried rice omelette is best with left over pork adobo or chicken! However, if there is no left over, don't worry because you can still make it from scratch using this recipe. Cooked crisp and served over fried rice, cabbage, kale, carrots, enoki mushrooms, pea sprouts and scallions.

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