Filipino Adobo Bowl with Garlic Rice & Eggs
Glossy, salty-sweet chicken adobo over crispy garlic fried rice with a fried egg and fresh tomato-onion salad. All the flavor of a restaurant bowl in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 42g
Ingredients
- 1 lb boneless chicken thighs, cubed
- ½ cup soy sauce
- ¼ cup white vinegar
- 2 cups cooked white rice
- 2 whole eggs
- 1 whole tomato, diced
- ½ whole red onion, thinly sliced
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Brown chicken cubes 5-6 minutes, stirring occasionally, until edges turn opaque.
- 2
Pour soy sauce and vinegar over chicken. Simmer 8-10 minutes uncovered until sauce thickens and coats the meat glossy.
- 3
Push chicken to the side. Add 1 tbsp oil and cooked rice to the skillet. Toss rice 3-4 minutes until light gold, breaking up clumps.
- 4
Transfer rice and chicken to a serving bowl. Add 1 tbsp oil to the skillet over medium-high and fry eggs until whites set, 3-4 minutes.
- 5
Toss diced tomato and red onion in a small bowl with a pinch of salt and 1 tbsp vinegar to taste.
- 6
Top the rice and chicken with fried eggs. Serve the tomato-onion salad on the side.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- spoon for stirring
- small bowl
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