Adobong Kangkong Fried Rice with Chicharon

by Pauline De Mesa
Vegetable | March 18, 2019

Have some leftover rice from yesterday’s dinner? Turn your favorite Pinoy dish into a rice meal you can immediately dig into. This easy recipe adds a new dimension to your sinangag with some crunchy kangkong and crispy chicharon, giving every spoonful of this dish a festival of flavors and textures.

Ingredients :

6 servings
2 bundle Water spinach (kangkong)
3 tbsp Cooking oil
2 Head Garlic, minced
1 cup Diced white onion
1 cup Soy sauce
0.75 cup Vinegar
1 tbsp Sugar
1 tbsp Chicken powder Ground black pepper
8 cup Steamed rice
1 tsp Salt (optional)
0.75 cup Chicharon, for topping

Procedure :

  • 1
    Clean and trim kangkong, then 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. Transfer rice to a serving plate and top with chicharon.