Tagalog Espesyal: Adobong Kangkong Fried Rice with Chicharon

Fill your table with big and bold Filipino flavours with this recipe!


Adobong Kangkong Fried Rice with Chicharon

Makes 7-8 servings

2 bundles Water spinach (kangkong)

3 Tbsps Cooking oil

2 heads Garlic, minced

1 cup Diced white onion

1 cup Soy sauce

¾ cup Vinegar

1 tbsp Sugar

1 Tbsp Chicken powder

1 tsp Ground black pepper

8 cups Steamed rice

½ -1 tsp Salt (optional)

¾ cup Chicharon, for topping

  1. Clean and trim kangkong, separate the leaves and the stems.
  2. Heat cooking oil in a wok over high heat then sauté garlic and onions until translucent.
  3. Add the kangkong stems. Continue sautéing for a minute until the kangkong stems becomes tender. Add the kangkong leaves and continue to sauté for another minute.
  4. Pour in the soy sauce, vinegar, sugar, chicken powder, and black pepper. Do not stir. Let sauce simmer for three minutes, uncovered.
  5. Stir in rice. Sauté for five minutes until well incorporated. Taste and adjust seasoning with salt, if  needed.
  6. Transfer rice to a serving plate and top with chicharon.