Pork Adobo Fried Rice
SKU:
The vinegar/garlic/shoyu adobo flavor profile is the base for this fried rice. Onions, peppers, and spinach balance out the pork adobo and rice.
Inspired by Elena's pork adobo fried rice omelette, a one-pot cure for Hawaii-food homesickness.
PSA: Ideal to use a wok, but a Dutch oven works too.
Inspired by Elena's pork adobo fried rice omelette, a one-pot cure for Hawaii-food homesickness.
PSA: Ideal to use a wok, but a Dutch oven works too.
Ingredients
|
2 cups of cooked rice, fresh or leftover
Optional but highly recommended 2 eggs, scrambled 1-3 t water 1-2 stalks of green onion, chopped Splash of sesame oil Splash each of canola and sesame oil 1 onion, chopped 1-2 cloves of garlic, finely chopped 1-2 red peppers, chopped 1 bag of fresh spinach |
Splash of sesame oil
¾ cup American vinegar 4T-5T of shoyu Black pepper 3-4 bay leaves 2-3 cloves of garlic, finely chopped 1 package of boneless pork chops 2-3 stalks of green onions, chopped |
What To Do
If using fresh rice, cook rice, and once done, open the rice pot and let the rice dry out while you cook the rest of the ingredients. Set out a pyrex bowl for holding the vegetables.
If adding scrambled eggs to the dish, scramble two eggs with green onions and sesame oil and set aside.
Drizzle sesame oil and a bit of canola oil in a wok or dutch oven. Add onions and cook until soft and almost browning. Add the 1-2 finely chopped garlic of the garlic and all of the red pepper. Add spinach last and stir fry this until it wilts. Transfer cooked vegetables to a heatproof glass bowl and set aside.
Splash a bit more sesame oil and add vinegar, shoyu, black pepper, bay bay leaves, and garlic to the cooking pot. Add pork chops and braise in the sauce for 8-10 minutes on medium/medium-high, depending on how thick the chops are. The sauce should be boiling slightly so that it reduces down a bit.
While the pork is cooking, heat a small frying pan and cook the scrambled eggs. You can choose to scramble, or fold over omelette style. Once cooked, chop roughly and set aside.
When the pork is cooked, take it out, let it sit for a few minutes, then cut into thin slices or chunks. Turn down the heat to medium. Add rice, vegetables and cut pork back into the pan and toss well to mix. The continued heat will cook the sauce and flavor the rice and vegetables. Let the rice at the bottom brown a little bit to get some crunchy pieces. Maintain low heat to keep warm.
Toss in the eggs at this point. Finish by sprinkling with green onions and giving it one more toss.
If adding scrambled eggs to the dish, scramble two eggs with green onions and sesame oil and set aside.
Drizzle sesame oil and a bit of canola oil in a wok or dutch oven. Add onions and cook until soft and almost browning. Add the 1-2 finely chopped garlic of the garlic and all of the red pepper. Add spinach last and stir fry this until it wilts. Transfer cooked vegetables to a heatproof glass bowl and set aside.
Splash a bit more sesame oil and add vinegar, shoyu, black pepper, bay bay leaves, and garlic to the cooking pot. Add pork chops and braise in the sauce for 8-10 minutes on medium/medium-high, depending on how thick the chops are. The sauce should be boiling slightly so that it reduces down a bit.
While the pork is cooking, heat a small frying pan and cook the scrambled eggs. You can choose to scramble, or fold over omelette style. Once cooked, chop roughly and set aside.
When the pork is cooked, take it out, let it sit for a few minutes, then cut into thin slices or chunks. Turn down the heat to medium. Add rice, vegetables and cut pork back into the pan and toss well to mix. The continued heat will cook the sauce and flavor the rice and vegetables. Let the rice at the bottom brown a little bit to get some crunchy pieces. Maintain low heat to keep warm.
Toss in the eggs at this point. Finish by sprinkling with green onions and giving it one more toss.
Notes and Talking Story
- Elena's Filipino Food in Waipahu is one of our favorite Hawaii places. The OG pork adobo fried rice has fewer vegetable wrapped into a beautifully thin scrambled egg. Think Filipino pork adobo rice burrito with a scrambled egg as a tortilla.
- We eat this as a one bowl meal, and then leftovers can be a side. Or breakfast if you put a sunnyside up egg over it.
- The rice and scrambled eggs can be made ahead of time, and it will be easier to get a good crunch when using leftover rice.
- Ideally, long grain rice works best, but I've been making it for awhile now with short grain brown rice, such as Sukoyaka Genmai.
