fried rice Omelette
Heat a large pan or wok on medium-high heat with a little oil, then saute garlic for a few seconds, until soft & fragrant.
Toss in chopped leftover chicken adobo with its onions & juices. Cook for another 1-2 minutes, or until the chicken & sauce is heated through.
Toss in cold white rice & combine well with the rest of the ingredients. Make sure to break up any large chunks of rice too!
Once the rice absorbed the adobo sauce & everything is cooked through, turn of the heat & garnish with fried rice. Set aside & keep warm.
In a small mixing bowl, whisk together eggs, salt, & pepper until well beaten.
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.
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.
Loosen the edges of the egg, then bring the sides to the center to wrap the fried rice. Use a plate to carefully & quickly flip the pan over to the plate.
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