Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to the heart of the Philippines! This irresistible recipe combines the bold, tangy flavors of classic chicken adobo with crispy fried rice and a protein-packed tortang corned beef that will make your family beg for seconds. Whether you're a seasoned home cook or a curious food adventurer, this dish promises to elevate your meal game and introduce you to the incredible world of Filipino cuisine in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 cup chicken adobo, shredded
- 2 eggs
- 1 can corned beef
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp cooking oil
Instructions
- Begin by preparing all your ingredients. Make sure your cooked rice is cold and ideally a day old, as this helps to prevent it from becoming mushy when frying. Shred the chicken adobo into bite-sized pieces and set aside.
- In a large skillet or wok, heat 2 tablespoons of cooking oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion until it becomes translucent, about 2-3 minutes.
- Add the minced garlic to the skillet and continue to sauté for another minute until the garlic is fragrant but not browned.
- Next, add the shredded chicken adobo to the skillet. Stir well to combine with the onions and garlic. Cook for about 3-4 minutes until the chicken is heated through.
- Add the cold cooked rice to the skillet. Break up any clumps of rice with a spatula and mix thoroughly with the chicken adobo mixture. Stir-fry the rice for about 5-7 minutes, allowing it to heat and slightly crisp up.
- Season the fried rice with salt and pepper to taste. Mix well to ensure the seasoning is evenly distributed throughout the rice.
- While the fried rice is cooking, prepare the Tortang Corned Beef. In a separate bowl, crack the two eggs and whisk them until well combined. Set aside.
- In a non-stick frying pan, add a little oil and heat over medium heat. Once hot, add the can of corned beef, breaking it up with a spatula. Cook for about 5 minutes until it starts to brown slightly.
- Pour the whisked eggs over the corned beef in the pan, ensuring it covers the beef evenly. Allow it to cook undisturbed for about 3-4 minutes until the edges start to set.
- Carefully flip the Tortang Corned Beef using a large spatula. Cook for an additional 3-4 minutes until the other side is golden brown and the eggs are fully set.
- Once both the Chicken Adobo Fried Rice and Tortang Corned Beef are cooked, remove them from the heat. Serve the fried rice on plates alongside slices of the Tortang Corned Beef.
- Garnish with chopped green onions or fresh herbs if desired, and enjoy your delicious Filipino meal!
Tips
- Rice Temperature Matters: Always use day-old, cold rice for the best fried rice texture. Fresh, warm rice tends to become mushy and clump together.
- High Heat is Key: Use a hot skillet or wok to achieve that perfect crispy exterior on your fried rice and tortang.
- Don't Overcrowd the Pan: Cook ingredients in batches if necessary to ensure proper browning and prevent steaming.
- Season Gradually: Add salt and pepper in small amounts, tasting as you go to avoid over-seasoning.
- Prep Everything in Advance: Have all ingredients chopped, shredded, and ready before you start cooking to ensure a smooth cooking process.
- Optional Garnish: Fresh herbs like cilantro or green onions can add a burst of freshness and color to your final dish.
Nutrition Facts
Calories: 459kcal
Carbohydrates: 26g
Protein: 25g
Fat: 27g
Saturated Fat: 8g
Cholesterol: 140mg
