Adobo Fried Rice Omelette

Make Adobo Fried Rice:

1. Heat a large pan or wok on medium-high heat, then add a little oil, then minced garlic. Saute for a few seconds, or until soft and fragrant.
2. Add the chopped adobo & its sauce, saute for a couple of minutes, or until meat is heated through.
3. Toss in the rice, combine with meat, then spread across the pan to toast for a few seconds, tossing occasionally. Once well combined and heated through. If there isn’t enough sauce, you can add a splash of light soy sauce along edges of the pan to create a char. Make sure to taste the fried rice before adding more salt so it won’t be too salty. Season with fresh cracked pepper if needed.
4. Turn off heat, garnish with most of the green onions (save some to garnish the omelettes), & set aside adobo fried rice.

Make Omelettes:

1. Heat a small pan on medium heat with a little oil. Add enough beaten egg to the pan to create a thin even layer. Swirl the pan around to cover any gaps & fully coat the pan in an even layer. Cook for a few seconds, up to a minute, or until the egg about 80% cooked. The edges should be set & the center is still a little wet. The residual heat will finish cooking the eggs.
2. Reduce heat to medium-low, add about ¾-1 cup of adobo fried rice to the center in a log shape. Use a rubber spatula to loosen the edges of the egg from the pan, then fold the eggs over the fried rice (see photos in blog post above).
3. Turn off the heat and very carefully, place a plate over the pan, then keeping your hand firmly on the plate, very quickly & confidently (you got this!) flip the pan and plate at the same time to reveal the omelette on the plate.
4. Garnish the omelette with more green onions (if you’re feeling fancy) & enjoy!