Easily make breakfast of champions with only 5 ingredients - in under 30 minutes! This easy Adobo Fried Rice Omelette transforms leftovers into a whole new meal of Adobo Fried Rice wrapped in tender fluffy eggs! It's a quick & easy breakfast that'll impress - without breaking the bank!
Level up weekend brunches with this easy Adobo Fried Rice Omelet that comes together in under 30 minutes!
Need a vegetarian-friendly option? *enter Tortang Talong (Filipino Eggplant Omelette) Serve it up with icy cold Filipino Melon Juice & creamy icebox cake Mango Graham Float that'll make your home smell like a delicious bakery!
What is Filipino Adobo?
Adobo is a classic Filipino dish made of protein (usually chicken or pork) that’s braised in a vinegar & soy-based sauce. There are many variations, but these are the staple ingredients.
My favorite is Chicken Adobo (Adobong Manok) because it's budget-friendly & leaner than pork. The adobo is cooked until the meat is incredibly tender, the sauce has thickened into a syrupy sweet, salty, & sour sauce, and the onions (yes, I put onions in my adobo lol) are caramelized.
The leftovers (if you have any!) are perfect for this delicious Adobo Rice Omelette that'll make the fam will feel extra loved! Tight on time? No problem, make straight up Adobo Rice done in only 10 minutes!
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❤️ Recipe Highlights
- Transform Leftovers: Save time & mulah by reinventing ingredients you already have! It's an easy budget-friendly meal your family (& tummy!) will thank you for.
- Breakfast to Impress (on a Budget!): This Adobo Fried Rice recipe is a humble meal, but wrap it in an omelet... how can you not feel fancy after that pan flip?! *chef's kiss*
- Handful of Ingredients with Powerhouse of Flavor: All you really need are 5 ingredients for the breakfast of champions you never knew you needed.
🥘Ingredients
- Leftover Adobo: I'm using Chicken Adobo that's made from Pantry Staples that you probably already have in the kitchen.
- Rice: For this Adobo Fried Rice Omelette recipe, I'm using leftover rice - Jasmine (long grain) rice is my favorite! It's important to use cold rice (preferably day-old rice) because it's drier & will rehydrate by absorbing all that delicious adobo sauce! If you're craving this ASAP & need to make fresh rice, don't worry - I gotchu! Check the "Key Tips" section before making your rice!
- Eggs: This recipe uses large eggs, so adjust the accordingly if your eggs are a different size.
- Garlic: This is for you fellow garlic lovers! Yes, Adobo usually has plenty of garlic, but adding more garlic to Filipino dishes is basically law soooo... more garlic it is! 🙂
See recipe card for quantities.
📖 Variations & Substitutions
As I mentioned, for this Eggplant Omelet recipe, I'm using Chicken Adobo (Adobong Manok), but Pork Adobo would be delicious too!
🔪 Instructions
Quickly throw together this garlicky Adobo rice, then wrap it in fluffy scrambled eggs. It's a humble dish, but once it's wrapped in that omelet, how can you not feel fancy * chef's kiss*
The fam will feel extra special for this one! Alright, let's get cooking!
Step 1: Heat a large pan or wok on medium-high heat with a little oil, then saute garlic for a few seconds, until soft & fragrant.
Step 2: Toss in chopped leftover chicken adobo with its onions & juices. Cook for another 1-2 minutes, or until the chicken & sauce is heated through.
Step 3: Toss in cold white rice & combine well with the rest of the ingredients. Make sure to break up any large chunks of rice too!
Step 4: Once the rice absorbed the adobo sauce & everything is cooked through, turn of the heat & garnish with fried rice. Set aside & keep warm.
Step 5: In a small mixing bowl, whisk together eggs, salt, & pepper.
Step 6: Heat a small pan on medium with a little oil, the pour a small amount of eggs into the pan. There should be enough to create a thin layer of eggs once you swirl the pan around. Keep in mind, ideally, you don't want a thick omelet (see "Key Tips").
Step 7: Once eggs are about 80% cooked (edges are set but center is still a little wet), add adobo rice to center in a log shape.
Step 8: Use a rubber spatula to loosen the edges of the egg, then bring the sides to the center to wrap the fried rice.
Turn off the heat, then carefully, place a plate on top of the pan. While firmly holding the plate in place, quickly flip the plate & pan at the same time to transfer the omelette from the pan to the plate. Garnish is more green onions if you're feeling fancy - enjoy!
👩🏽🍳 Key Tips
Here are a couple of tips to create a beautiful Adobo Fried Rice Omelet:
- Only Have Fresh Rice? No Problem! Day old cold rice is best for flakey restaurant-style fried rice but fresh rice could work too with a couple key tips! Make sure to rinse the uncooked rice a few times until the water runs clear. This prevents mushy rice. Then add a little less water to your rice pot than you normally do so your rice turns out drier. Once the rice is done, spread it into a thin even layer on a baking sheet to cool & dry up more. Break up any large chunks.
- Thin Layer of Egg is KEY: Thinner eggs are much more flexible & less likely to crack! When cooking the eggs, use a small pan & pour in a small amount of beaten eggs, then swirl the eggs until it reaches the edges to fill the pan & any gaps.
- Cook Eggs 80% Through: Again, we want the eggs to be as flexible as possible when folding the omelet to prevent cracking & breaking! Cook the eggs until the edges are set & just a little wet in the middle. The eggs will be so much more flexible & the residual heat from the pan will finish the cooking!
- Flip with Confidence: Yes, you got this! The key to flipping the Adobo Fried Rice Omelet from the pan to the plate is to move swiftly & with confidence! If you move too slowly, it's much more likely to fall apart. Remember, you're the master chef of your own kitchen - you got this 🙂
💭 Recipe FAQs
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Adobo Fried Rice Omelette
Ingredients
- 7 garlic cloves minced
- 1 ½ cups leftover adobo* meat chopped & bay leaves removed
- 3 cups cold cooked rice
- Salt & pepper to taste
- 2 green onions thinly sliced, optional for garnish
- 3 eggs beaten
Instructions
Make Adobo Fried Rice:
- Heat a large pan or wok on medium-high heat, then add a little oil, then minced garlic. Saute for a few seconds, or until soft and fragrant.
- Add the chopped adobo & its sauce, saute for a couple of minutes, or until meat is heated through.
- Toss in the rice, combine with meat, then spread across the pan to toast for a few seconds, tossing occasionally. Once well combined and heated through. If there isn’t enough sauce, you can add a splash of light soy sauce along edges of the pan to create a char. Make sure to taste the fried rice before adding more salt so it won’t be too salty. Season with fresh cracked pepper if needed.
- Turn off heat, garnish with most of the green onions (save some to garnish the omelettes), & set aside adobo fried rice.
Make Omelettes:
- Heat a small pan on medium heat with a little oil. Add enough beaten egg to the pan to create a thin even layer. Swirl the pan around to cover any gaps & fully coat the pan in an even layer. Cook for a few seconds, up to a minute, or until the egg about 80% cooked. The edges should be set & the center is still a little wet. The residual heat will finish cooking the eggs.
- Reduce heat to medium-low, add about ¾-1 cup of adobo fried rice to the center in a log shape. Use a rubber spatula to loosen the edges of the egg from the pan, then fold the eggs over the fried rice (see photos in blog post above).
- Turn off the heat and very carefully, place a plate over the pan, then keeping your hand firmly on the plate, very quickly & confidently (you got this!) flip the pan and plate at the same time to reveal the omelette on the plate.
- Garnish the omelette with more green onions (if you’re feeling fancy) & enjoy!
Notes
- Leftover Adobo: You can use my super easy Chicken Adobo Recipe.
- Easy 1:2 ratio - This Adobo Fried Rice Omelet is super flexible, but an easy ratio is 1 part adobo meat & its sauce + 2 part cooked rice.
- Key Cooking Tips: Get key tips for best results & step-by-step photos in the blog post above!
Nutrition
Exact calculations may vary. 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 believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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