Chicken Adobo Fried Rice

Any Filipino loves using leftover adobo (if any) for fried rice.
Before my husband and I went out of town for an anniversary celebration (without the kids!), I cooked chicken adobo for them to bring to my in-laws to have for supper. Not that I was worried they would not have anything they would like to eat there, and I was sure my MIL would cook something good for them. It's just that on that day, I finished packing and freezing my chickens and I left one in the fridge for having chicken adobo, but my husband, who was quite concerned that I was already exhausted, offered to bring us out for supper. I did not object. But thinking I did not want to leave the chickens in the fridge for 3 days, I cooked them that night and left instructions for my older son to bring it to my MIL for their supper. Of course, I wanted my in-laws to have a taste of adobo as well.


Since my husband was the breast lover (chicken, that is), I had leftovers mainly of breast meat. I cut them in bite-size pieces and I added the leftover chicken teriyaki from a previously ordered Chinese food. Since I did not have enough adobo sauce, I mixed some soy sauce with water (probably 1/4 cup each) and used that for further seasoning of the rice. When fried rice is prepared this way, as in lots of meat in it, we Filipinos like saying, "Kanin pa lang, ulam na." (Rice itself is a whole dish" since we do not really consider rice alone as a meal by itself, and it has to be accompanied by meat and veggies. Now, even if I was considering adding frozen veggies (carrots and peas) to this, I decided against it because I was going to convert a leftover saucy beef dish into a healthy veggie based stir-fry (up on my next post).

I will not post exact amounts of ingredients; just approximate because everything depends on how much you have.

Ingredients:
4 cups of leftover cooked rice
(optional) 2 cloves garlic, minced (I did not add any since I had some still in the adobo sauce)
1 whole chicken breast adobo leftover (or so, this can be forgiving) plus whatever adobo sauce was left
1-2 tbsp oil (may add more depending on the amount of rice and how oily you want it to be. I don't like it too oily, nor too "dry")
soy-sauce water mix (1:1)
kosher salt

Instructions:
Heat wok/pan. Add oil (then garlic, if using). Sautee chicken pieces briefly. Add the rice and stir, stir, stir, until the grains do not clump together too much and are quite coated with some oil. Add the soy sauce-water mixture and stir, stir, stir again. Adjust taste with kosher salt as needed. Continue stirring until heated good (some want the rice to get toasted. We don't.)