Ready for a creative spin on a breakfast classic? This Adobo fried rice omelette will make you reconsider how you enjoy breakfast from now on! Also, you may want to bring your stretchy pants for this recipe! Once you take your first bite, you won’t be able to stop, and I want to make sure you stay comfortable.
Don’t say I didn’t warn you!
What is Filipino Adobo?
Adobo is a classic Filipino dish made of protein (usually chicken or pork) that’s braised in a sweet, savory, and garlicky soy sauce and vinegar-based sauce.
It’s mouthwateringly good and it’s made of pantry ingredients you probably already have. If you'd like to make it yourself, check out my Easy Chicken Adobo recipe!
Sometimes there are leftovers and of course, you can reheat it as is and it’ll be just as good. OR, you can get a little creative a build a warm fluffy omelette to enjoy it the next day!
Build from Leftovers or from Scratch
Adobo fried rice is easily one of the fastest fried rice recipes you can put together if you’re using leftover adobo. And yes, you can even shred or chop the leftover protein to include in your fried rice as well!
If you don’t have any leftovers but still want to indulge in adobo fried rice, I don’t blame you. I’ve made it twice in a week from scratch and still wonder if I had enough haha.
Even without leftovers, creating Adobo fried rice omelettes from scratch takes only a few minutes longer. Either way you make it, you’ll be licking your plate clean.
Tips for Wrapping Your Fried Rice Omelette
For this recipe, we’re quickly putting together a sweet and savory fried rice, then wrapping it in fluffy scrambled eggs. It makes for the most comforting (and filling!) breakfast you and your family won’t be able to get enough of.
Here are a couple of tips to create a beautiful Adobo fried rice omelette:
- The Best Rice to Use: For this recipe, I used short-grain rice, but have tested it with long grain and they’re both SO delicious. No matter which you use, the most important part is using cold rice, preferably day-old rice. Leftover rice tends to absorb the sauce so much better than fresh rice because it’s drier.
- Choosing the Right Bow for a Perfect Dome: Use a smaller bowl that’s deep so you can pack in plenty of rice. A shallow bowl will create a smaller omelette / dome since you can’t fit as much rice.
Fully Packed Omelette: Once you add your rice to the eggs, gently press down the rice so you’re left with a full and packed omelette. No one wants an omelette that falls apart or has barely any filling. Once it’s packed, fold the edges of the eggs over the rice, place a plate over the bowl, and quickly flip the plate and bowl simultaneously. Lift the bowl and voila, a beautiful omelette is ready for you to take your first bite!
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Adobo Fried Rice Omelette
Ingredients
For the Sauce*
- 3 garlic cloves minced
- ¼ medium onion chopped
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 dried bay leaves
- ¼ teaspoon ground black pepper
- 1 tbsp sugar
Ingredients
- 2 cup cold rice
- 7 garlic cloves minced
- 4 eggs beaten
- green onions thinly sliced (optional for garnish)
Instructions
Make Adobo Sauce
- (If you have leftover adobo, skip this step.) Heat a large pan, on medium-high heat. Add a little oil then add garlic and onions. Saute for a few seconds until they’re soft and fragrant.
- Pour in the remaining adobo sauce ingredients. Reduce the heat to medium-low and simmer uncovered for 5 - 10 minutes without stirring. Once the sauce has slightly thickened and there isn’t a sharp vinegar tasted, remove bay leaves.
Make Fried Rice
- Increase the heat to medium-high then add in the cold rice. Stir fry for a couple of minutes or until all of the sauce is absorbed into the rice.
- This step is optional but recommended if you love garlic! Push the rice off to the side of the pan, add a little more oil, then add 7 minced garlic cloves. Cook in the oil for a couple of seconds until they’re soft and fragrant. Combine with the rest of the rice then turn off heat.
Make Omelette
- Heat a small skillet, on medium heat. Add about a tablespoon of oil then pour half of the beaten eggs. Cook for 2 - 3 minutes or until eggs are set.
- Lay cooked eggs in a small bowl that’s about 5 inches wide. Scoop half of the fried rice into the center, gently pack in the rice, then fold the edges of the egg over the rice.
- Place a plate on top of the bowl and quickly flip the bowl and plate over. Lift the bowl and you should have a dome-shaped omelet. Top with green onions, if desired, and enjoy!
Notes
- Adobo Sauce: If you have leftover adobo, you can skip the first step of making the sauce and use the sauce from your leftovers - even easier!
- Rice: Cold leftover rice is ideal because it absorbs liquid much easier than freshly cooked rice. Long grain rice flakey fried rice. Avoid sweet, sushi, or glutinous rice because they become stickier and clump.
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Nutrition
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who loves cooking up a delicious storm in the kitchen - and of course eating! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal made with love, for the people you love - no matter your skill level & without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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