Adobo Flakes with Sinangag and Spicy Eggs

Turn leftover adobo into this fantastic silog. Shred the meat, freeze, and fry any day of the week--it's that easy!

Serves 5
Prep Time: 7 minutes
Cooking Time: 10 minutes

Ingredients

• Oil for frying
• 3 cups leftover adobo, shredded
• 3 tablespoons kesong puti, cubed (optional)
• Seasoned vinegar, to serve

FOR THE SINANGAG

• 2 tablespoons vegetable oil
• 3 tablespoons minced garlic
• 5 cups cooked rice
• ½ tablespoon salt

FOR THE SPICY EGGS

• Oil for frying
• 5 medium eggs
• 1 teaspoon chili flakes

Procedure
1. Make the adobo flakes: Heat oil in a pan over medium heat. Fry shredded adobo until crispy. Set aside.

2. Make the sinangag: Heat oil in a pan over medium heat. Fry garlic until almost golden. Add rice and mix. Season with salt. Set aside.

3. Make the spicy eggs: Heat oil in a pan over medium heat. Cook eggs sunny-side up, then sprinkle chili flakes on top. Set aside.

4. To serve, place sinangag in a bowl. Add adobo flakes and spicy eggs on top. Top adobo flakes with kesong puti, if desired, and serve with seasoned vinegar on the side.