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Pork Adobo Fried Rice

Just the thought of Adobo fried rice makes my mouth water...this is such a basic and much anticipated breakfast using leftover adobo from the night before.... chop up some adobo, fry up some eggs...add some of the sauce...  cya!  Feel free to add vegetables if you feel the need, but I like mine plain and me!

Posted By: Sid Alapai
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Prep Time: 10 | Cook Time: 80 | Ready In: 90 (less if using leftover adobo)
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US Metric

3 cups cold rice
1 cup of pork adobo, shredded coarsely
1/4 pork adobo sauce
2 eggs, lightly beaten
vegetable oil
fried garlic chips

Adobo Recipe
3 lbs boneless pork shoulder, pork leg or pork belly, cubed
1 1/2 cup vinegar
3/4 cup Aloha shoyu
1 large onion, sliced
1 head garlic, minced
1/4 tsp peppercorn, crushed
3 to 4 cups water
2 tbsps vegetable oil
1/2 onion, sliced into rings
1 to 2 pieces bay leaf


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Cooking Process:

Fried Rice Procedure
Heat around 2-3 tbsps of vegetable in a wide skillet. Saute shredded pork adobo meat until slightly crisp and dry.

Stir in rice until well combined. Slide rice mixture to the side of skillet and pour around 1 tbsp vegetable oil at the center of the skillet.

Lightly scramble egg in the oil. Mix in with the rice mixture. Stir in 1/4 cup of the pork adobo sauce.Place in serving platter and garnish with fried garlic chips, as desired.

Pork Adobo Procedure
Wash, cut pork shoulder into serving cubes and place in deep bowl. Add soy sauce, onions, garlic, bay leaf and pepper. Marinate for around 30 minutes. Squeeze marinade out of meat. Set aside liquid.

In a heavy skillet or wok, heat oil until very hot. Saute marinated pork plus the onions, garlic and bay leaf in skillet. Allow to brown, stirring constantly.

Add vinegar and allow to boil for around 1 to 2 minutes. Lower heat to medium-high. Simmer uncovered until vinegar is reduced, around 10 minutes.

Add water and reserved marinade, lower heat to low, and cover. Simmer for around 35-40 minutes, or until pork is tender, and juice is reduced and natural grease from meat has seeped out.

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Reviewed on: Aug 20, 2016 By