Adobo Rice

Method9 steps · about 20 min

1. 1

   Step 1: Chop the whites and greens from the 3 green-onion stalks separately and set them aside. Heat all 3 tbsp cooking oil in a wide pan or wok over medium heat.

   Uses 3 stalks green onions, whites and greens chopped separately · 3 tbsp neutral cooking oil

2. 2

   Step 2: Add all the crushed cloves from the one garlic head to the hot oil. Fry for about 2–3 minutes, until golden brown, watching carefully so the garlic does not burn.

   Toast the garlic · 3 minUses Hot cooking oil · 1 head garlic, cloves peeled and crushed

3. 3

   Step 3: Lift about three quarters of the toasted garlic out of the pan onto a small plate for the topping. Leave the remaining quarter and the garlic-flavoured oil in the pan.

   Uses About three quarters of the toasted garlic, to reserve · Remaining quarter of toasted garlic and its cooking oil

4. 4

   Step 4: Add all the prepared white parts of the green onions to the pan containing the garlic-flavoured oil and remaining toasted garlic. Sauté for 20 seconds over medium-high heat; keep the green parts aside.

   Sauté onion whites · 1 minUses Garlic-flavoured oil and remaining toasted garlic · White parts from the three green-onion stalks

5. 5

   Step 5: Add all 4 cups cold cooked rice to the same pan. Stir-fry for 2 minutes, breaking up clumps with the spatula so the grains separate.

   Stir-fry rice · 2 minUses Pan of sautéed onion whites and garlic · 4 cups cold cooked white rice, preferably day-old

6. 6

   Step 6: Pour the 2 tbsp oyster sauce over the rice. Toss to coat the grains evenly and stir-fry for 1 more minute.

   Fry seasoned rice · 1 minUses Four cups rice with onion whites and garlic · 2 tbsp oyster sauce

7. 7

   Step 7: Add all ½ lb chopped cooked pork adobo. If available and desired, add 1–2 tbsp of its leftover sauce. Stir-fry for about 2–3 minutes, mixing evenly, and continue as needed until the previously cooked pork and rice are steaming hot throughout and reach 165°F (74°C).

   Heat the cooked adobo · 3 minUses Oyster-seasoned fried rice · ½ lb cooked pork adobo, chopped · 1–2 tbsp sauce from the cooked pork adobo, optional

8. 8

   Step 8: Taste the hot adobo rice. Add ground black pepper and salt as needed, remembering that the pork adobo and oyster sauce already season the dish.

   Uses Hot pork-adobo fried rice · Salt and ground black pepper, to taste

9. 9

   Step 9: Add all the prepared green-onion greens and the reserved toasted-garlic topping to the same rice. Toss once, divide into 4 portions and serve hot. Refrigerate leftovers promptly in an airtight container for up to 3 days, or freeze for up to 1 month. Thaw frozen portions in the refrigerator and reheat thoroughly to 165°F (74°C).

   Uses Seasoned adobo rice · Green parts from the three green-onion stalks · Reserved toasted-garlic topping