Adobo Fried Rice

Instructions

1. Prepare the rice
   Break up any clumps in the day-old rice using your fingers or a fork. This ensures the grains will separate easily when stir-fried. If using freshly cooked rice, spread it on a tray and let it cool completely.
2. Cook the eggs
   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still slightly moist, about 30-45 seconds. Remove from the wok and set aside.
3. Sauté aromatics
   In the same wok, add the remaining oil. Add the diced onions and cook until translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add adobo meat
   Add the shredded adobo meat to the wok. Stir-fry for 2-3 minutes until the edges begin to crisp slightly. Add the crushed bay leaves if using, and pour in the soy sauce, vinegar, and adobo sauce. Stir well to combine.
5. Stir-fry the rice
   Add the rice to the wok and toss thoroughly to coat with the sauce and incorporate all ingredients. Break up any clumps and ensure the rice is evenly seasoned. Stir-fry for about 4-5 minutes, until the rice is heated through and slightly crispy in spots.
6. Combine and finish
   Add the scrambled eggs back to the wok and gently fold them into the rice mixture. Sprinkle with black pepper and toss everything together. Cook for another 1-2 minutes to allow flavors to meld.
7. Garnish and serve
   Turn off the heat and add most of the sliced green onions, reserving some for garnish. Toss one final time. Transfer the fried rice to a serving dish and garnish with the remaining green onions. Serve hot as a main dish or side.