Leftover Adobo Chicken Fried Rice

Remove the meat from the adobo chicken legs, discarding any bones. Shred or chop the chicken into small bite-size pieces and keep any leftover adobo sauce for the rice.

Heat the oil in a wok or large skillet over medium heat. Add the garlic and cook, stirring often, until fragrant and lightly golden. Add the egg and scramble it briefly, then stir in the shredded chicken and any reserved adobo sauce until the meat is warmed through.

Add the chilled cooked rice, breaking up any clumps with a spatula. Stir-fry until the grains are hot and evenly coated, then season with salt and soy sauce if using. Finish with sliced green onion and serve immediately, with an extra fried egg on top if desired.