rice cake confessional

I’ve been on a cooking spree lately. It’s a bit more ’spency (too much slang? read: expensive) but it’s nice to know what’s going into your food sometimes. Plus it’s kind of a nice way to unwind. I’m not doing anything too complicated in the kitchen. After all, I have exactly 1 pot, 1 pan, and 2 burners at my disposal. This past week I made chicken adobo using chicken wings that I picked up at the supermarket. 

In a moment of genius I opted to use the leftovers to make some adobo fried rice. Not quite as fancy as the adobo fried rice omelettes of Las Vegas fame ( it was a moment of genius coupled with laziness) but still a nice way to wrap up a day of Sunday housecleaning.

Ingredients:

• rice (I used brown but white rice is a-ok)
• garlic, minced
• chicken adobo leftovers (shred the chicken, pick out the peppercorns)
• green onion, chopped (just for looks really )

No measurements for the rice and adobo. I made one medium sized bowl of it and used the meat of 2 chicken wings, 3 tablespoons full of adobo sauce, and a heaping scoop of rice. Fried rice is pretty forgiving so do whatchu want in whatever proportions you want. 

Method:

1. Add a little oil to a hot pan and throw in the minced garlic (I used 1 tsp). 
2. Add the chicken and adobo juices. It might be a bit watery so let the juices cook down a bit (stir constantly to avoid burning). 
3. Throw in the rice and mix like you mean it.
4. When its heated through and mixed well, take it off the heat.
5. Throw on the green onions and take a picture. 
6. Enjoy.

If you’re not lazy, you could make this into a Japanese style omelet (aka omurice) with the rice in the middle and an omelet wrapper. If you’re only moderately lazy you can add scrambled eggs to the mix (cook beforehand and add unless you want to eat brown eggs).