Last updated December 9, 2014
Great Filipino adobo takes hours to cook, but since I’m short on time, this omelet is a shortcut recipe that can be made in less than 30 minutes.
I’m packing up the house and moving back to Las Vegas. Soon, I’ll be dining at celebrity chef restaurants and endless buffets. Despite the glitz and glam, there is one dish I’ve been craving for weeks ~ Adobo Fried Rice Omelets from Aloha Kitchen.
When I used to live in Vegas, my mother-in-law and I would share this huge plate of love. The adobo is cooked down and then fried up with sticky rice, and it’s all wrapped up in an omelet. I always smothered mine in Sriracha sauce because it was more Zestuous that way.
I didn’t have time to make a pot of adobo tonight, but I couldn’t resist my cravings any longer, so this shortcut recipe was born.
Adobo is usually made with chicken and pork. You can use either or both in this recipe. Then, it’s cooked down with vinegar, soy sauce, black peppercorns and onion, ginger and garlic.
Instead of simmering the ingredients, I did a quick sauté and used less liquid, so it could absorb more quickly into the meat.
Fried rice is always best when you use chilled rice, but if you didn’t plan ahead, you can use fresh-cooked rice, too.
My dad is the omelet master in my house, so I was a little nervous about preparing the actual omelet. I used some olive oil so it wouldn’t stick, and I never flipped it because I just don’t have those skills mastered.
Instead, I let the eggs cook for 2-3 minutes before I added the fried rice. I rolled it like a burrito and slid it onto a plate. With a generous squirt of Sriracha, my cravings were subsided in about 30 minutes.
- 1 chicken breast
- 3 tablespoons olive oil
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 1 tablespoons ginger, minced
- 1 tablespoons soy sauce
- ¼ cup water
- ¼ cup apple cider vinegar
- ½ tsp. course ground pepper
- 2 cups cooked rice, cooled
- 8 eggs
Chop the chicken into small pieces.
Heat one-tablespoon oil in a pot over medium-high heat. Sauté the onions, garlic and ginger.
Add the chicken and cook for about 5 minutes.
Add the soy sauce, water, vinegar and pepper and cook down for 10 minutes.
Stir in the rice, until heated and set aside.
Heat 1-2 teaspoons oil in a skillet. Beat 2 eggs in a small bowl and pour into the heated skillet. Cook without flipping for 2- 3 minutes.
Add one-fourth of the fried rice to the center of the omelet.
Roll the rice inside and serve. For a little spice, top with Sriracha sauce.
Repeat 2 eggs at a time to make four omelets.