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Chicken-Pork Adobo Garlic Fried Rice

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We nurture and comfort with the only way we know. We feed the family. I did not feel like cooking today so I took stock of the leftovers we had. With a heavy heart, I opened the refrigerator. There was the good old adobo dish from last week. And there was our dinner staple – day old rice. I just knew that if I put them together  it would result in a big, bowl of Adobo Garlic Fried Rice – because food is the perfect healing agent of love.

I am left with no words to say. The entire media world is flooded with news and photos of the bombings in Boston. I am bereft and feel a terrible sadness within me. There is a part of me that wants to do something, to help, to heal, to say kind words to the families who are in pain right now.

It is hard to fathom why a terrible bombing tragedy has to destroy lives at a sports event that is meant to unify us. In time I know we will have answers. But today there are too many images that are painful to watch, unbearable to hear. You cannot even look away. The media is plastered with the news. Can we tune out? We probably can for a few minutes. But the family needs to be fed, nourished and soothed. We will be alright. “Boston will overcome,” the mayor said in the news today. Yes, so will the rest of us.

Meanwhile, I’m at a loss for words. I can only offer kind thoughts, prayers and a reassuring recipe for something easy today. In times like these, the simplest dishes can provide the best comfort, like a warm hug from a dear friend.


Chicken-Pork Adobo Garlic Fried Rice

This easy Chicken-Pork Adobo Garlic Fried Rice starts with a with a layer of garlicky chicken or pork adobo slivers, shredded then pan-fried. The adobo goes from succulent slices to crisp strips smothered all over a bowl of “sinangag” (say ‘see-nah-ngag’) or the Filipino garlic fried rice. Like an old friend, this dish provides the kind of comfort a difficult day brings. Make this from leftovers of my past tried and true Filipino Adobo recipes:
Chicken Adobo with
Adobong Puti (White Adobo),
Paella de Adobo,
Pork Adobo with Bacon,  
Adobo Pork Tenderloin or Crispy
Chicken Adobo Flakes.  This is an AsianInAmericamag.com recipe and serves 2 to 4.
Cook Time15 minutes
Total Time15 minutes
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Chicken Pork Adobo Garlic Fried Rice
Servings: 2 people
Calories: 18kcal
Author: Asian in America - Elizabeth Ann Quirino


  • large skillet or wok


  • 1 cup shredded pieces chicken and pork adobo, in slim slivers
  • 4 cloves garlic, minced
  • 1/4 cup vegetable oil, divided, use half for garlic fried rice
  • 2 to 3 cups day-old cooked white rice, previously refrigerated
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper powder


  • Prepare adobo by taking some leftovers and shredding them into thin slivers, about 1 to 2 inches in length. Use a sharp knife if needed for uniform shredded slices, whether working with chicken or pork adobo. Drain shredded slices on paper towels to remove excess liquid. Set aside.
  • Over medium high heat, using a large, heavy stainless steel skillet, add the ¼ cup cooking oil. Heat oil to about 350 to 375 F (if measuring with a deep fat frying thermometer). If you have no thermometer, it will take approximately 5 to 6 minutes on medium high heat. The cooking oil must be the right temperature – not lukewarm or nearly burning. If not, the adobo flakes will not be crisp enough.
  • When the cooking oil is hot enough, add the shredded adobo flakes. Pan fry to a crisp for about 2 to 3 minutes, then remove from pan and drain on parchment or wax paper. Fry adobo in two batches so it can get crisp. Set aside. Discard half of the cooking oil from skillet, leaving only about 1/8 cup to cook garlic rice.
  • Using the same skillet, lower heat to medium-low, tilt the skillet to swirl the remaining 1/8 cup cooking oil around. Add the minced garlic and press the pieces slightly with a flat turner to flavor the oil. Do this for 1 to 2 minutes.
  • Add the day-old cooked rice to the skillet with garlic. Sprinkle salt and pepper all over. Mix rice well so the garlic-flavored oil coats all the grains. Blend well for about a minute. Toss in the crisp adobo flakes and spread all around the garlic rice. Serve hot for brunch or dinner.
  • Cook’s comments: This is a versatile rice dish and can be served with sunny side eggs, vegetables or any entrée desired. Use leftovers available for the garlic fried rice even if they are not adobo-flavored – it will be just as superb.

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    Serving: 100g | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Sodium: 1165mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.2mg

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    1. Oh my goodness this must taste wonderful. All of those charred pieces of chicken and garlic are making me so hungry. What a real comfort food. Have a nice weekend, Elizabeth!

      1. Thanks, Chef Ray! Glad to share this bowl of comfort food with you – there’s nothing like our good old ‘sinangag’ and leftover adobo to make the day better 🙂

    2. OMG my family loves fried rice and garlic fried rice sounds amazing. What’s not to like. I’ve made fried rice maybe once or twice before. I may have to surprise my family and make this. Wouldn’t they be happy.

      I’m glad I stopped by, I found you on Nami’s blog. Have a great weekend!

      1. Thanks, Vicki! You are so nice to shower me with such kind comments. Hope you get to do this – it’s my go-to dish for nights I don’t want to think! And thanks for finding me via Nami ~ she’s terrific 🙂

    3. I was off the grid that day and honestly am so thankful now. Boston is one of my beloved former homes, a city I have always felt a strong tie to. 🙁

      No easy segue, but love leftovers fried with old rice. Fantastic meal.

      1. Thanks for the kind comments, Laura. You must feel an even stronger affinity to Boston. Glad it’s over, but my heart goes to the victims & their loved ones. Take care 🙂

    4. I have been making your recipe for about a year now. Every time I make pork adobo I am thinking about the garlic fried rice with adobo flakes and a fried egg the next day! I am absolutely in love with it. Thank you so much! It was our New Years Day comfort food today.

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