All the flavors of Filipino Adobo, but without hours of cooking. All made up in one pot, using products that make life simple.
No need to precook the rice; use a pouch of pre-cooked rice. You can, of course, cook rice; finding instant sticky rice isn’t something I have yet to find for sale. You could use regular or jasmine (which both exist as instant rice), but why not skip a step if you can?
I can find sticky rice even in West Virginia grocery stores; it’s sold in the rice aisle. It isn’t hard to source now.
Ova Easy eggs are some of the best on the market (if you don’t have a freeze-dryer hanging out in your kitchen), We have been using them since they came on the market many years ago. They have an online deal where you can get this 2-egg packet for just $1 to try it out.
If you are camping and not backpacking, you can of course just use fresh eggs!
One-Pot Adobo Fried Rice
- Ingredients:
- 1 Tbsp diced dried onion
- 1 packet of oil
- 8.5-ounce pouch of cooked sticky rice
- 2.6-ounce packet of chicken breast
- Dry Adobo sauce mix
- 2 freeze-dried eggs (¼ cup Ova Easy powder + 6 Tbsp cool water – see above for more on it)
- Fried garlic
Directions:
Place the dried onion in a snack-size zip-top bag. Place the freeze-dried eggs in a second snack-size zip-top bag. For the dry adobo sauce mix, add about 1½ teaspoons to a third snack-size zip-top bag. The fried garlic? It goes great on nearly everything, for a lil’ crunch. The containers are light. Stash it in your food bag!
In Camp:
Add 1 Tbsp cool water to the onions, seal the bag, and let it sit for 15 minutes. Add water as called for to the egg bag, seal, and shake till mixed. Let sit for 15 minutes. Add 2 Tablespoons water to the adobo powder. Seal the bag and shake to dissolve. Squish the rice pouch in your hands to break up any rice clumps.
Add the oil to a non-stick pot (use a wide/shallow one rather than a narrow, tall one). Heat over a medium flame, add the onion and rice, and stir-fry, lowering the flame as needed.
Add the chicken and adobo liquid to the pan, and stir-fry until it smells good.
Push the rice to the edges, add the eggs, and start scrambling. Once mostly cooked, stir the rice into the eggs and finish cooking.
Remove from the heat and add fried garlic to taste.
Serves 1 large appetite.
~Sarah