Who else is eating an awful lot of rice right now? The pantry staple is easy and comforting, but most of us have quickly run through our repertoire of rice dishes. Fortunately, Chef Margarita Manzke – owner with her husband, Chef Walter Manzke, of that gem of South La Brea dining République – offers us another home-cook-friendly option. Born and raised in the Philippines before receiving degrees from Le Cordon Bleu in London and the Culinary Institute of America, this family recipe is a taste of her childhood.
Adobo Fried Rice from Chef Margarita Manzke Of République
Serves 3-4
3 ½ tablespoons white vinegar
6 tablespoons soy sauce
½ onion, roughly chopped
1 tablespoon chopped garlic, plus 2 teaspoons
1 teaspoon ground black pepper
1 star anise
1 bay leaf
32 ounces steamed white jasmine rice
4 tablespoons oil
8 tablespoons butter
1 ¼ pounds chicken breast, diced into ½-inch cubes
½ teaspoon of salt
½ teaspoon sliced green scallions
4 eggs
4 ounces pickled Fresno chilis
To make the adobo sauce, mix the soy sauce and white vinegar together in a bowl. Put the onions, 1 tablespoon chopped garlic, black pepper, star anise and bay leaf into a pot, then add the liquid from the bowl. Bring the mixture to boil, then lower the heat and simmer until the onions are translucent. Remove from heat and let cool.
In a frying pan, heat the oil, butter and 2 teaspoons garlic until browned. Add the diced chicken and cook thoroughly.
Add the rice, turn up the heat to high and cook the mixture for 3-4 minutes. Add the adobo sauce to the mixture, stir to coat evenly, and cook for 1-2 minutes. Portion the rice into serving bowls.
Cook one egg per bowl, sunny-side up, in the pan. Place each egg on top of a bowl of fried rice mixture. Top each bowl with sliced green scallions and pickled Fresno chilis.
Reublique is currently offering pick-up and delivery options – plus produce boxes for $35 from Thao Farms, featuring greens including bok choy and kale, as well as fennel, Swiss chard and Japanese yams – through the restaurant directly (310-362-6115) and through GrubHub, Tock and Postmates.
