Now this is a tricky one. I love adobo rice when it’s nicely done, and I hate adobo rice when it’s not nicely done.
And no pictures again.
Ingredients:
- Leftover pork adobo preferably at least 2 days old
- leftover rice, 2-3 cups
- Sesame oil
- Sesame sprinkles… seeds? what are they called anyway?
- Garlic powder or the real garlic
- Chopped Onions
- Egg
Instructions
- Heat the adobo (microwave?) a bit to make it softer
- Mash the pork so that it’s kind of flaky
- Pour sesame oil on pan. I don’t like my fried rice oily but I think I put at least 1/4 cup of oil.
- Fry the adobo flakes. If you’re using real garlic, fry the garlic first before the adobo flakes.
- Keep frying it, just as long as it’s not burnt, but you should see the ends of the flakes look kind of crispy already.
- Maybe fry it a little more if you want it to have a little crunch.
- Throw the chopped onions and cook it just long enough so that the onions separate.
- Add the rice. As usual, mash it. Don’t leave clumps. My dog doesn’t like unflavored clumps so I never leave clumps of rice.
- Mix, Mix, Mix. Until they look evenly distributed.
- If the adobo was the oily type without much sauce, throw in the oil. If it’s the saucy type, throw that in. Adobo is usually tasty no matter how it’s done–oily or saucy–but in the horrible case of tasteless adobo, just add a little oyster sauce to add color.
- Transfer the rice to a bowl
- Fry an egg on a different pan. Preferably runny sunny-side-up
- Top the adobo rice with the fried egg.
My dog usually only eats chicken ate 3 servings of this too. HAH!
