Chicken Adobo and California Avocado Fried Rice Topped with Pickled Vegetables

Serves: 4


1 cup blended vegetable oil or vegetable oil
1 chicken breast boneless, skinless, diced into 1" cubes
1/8 tsp. black pepper or to taste
2 2/3 Tbsp. garlic chopped
1/2 cup chicken stock
1/2 cup soy sauce
2 2/3 Tbsp. white vinegar
2 bay leaves
2 tsp. sugar
4 cups steamed rice
4 eggs
1/2 cup scallion sliced
1/4 cup garlic chopped, fried for topping
2 ripe, Fresh California Avocados peeled, seeded and diced

Pickled Vegetables

Pickled Vegetables Ingredients

1 red onion peeled and sliced thinly
1 red pepper or yellow pepper, seeded and sliced thinly
1 tsp. salt
1/4 cup white vinegar
1/4 cup sugar
1 cup water
1/4 ginger root peeled and sliced
1 bay leaf
1 Tbsp. mustard seeds
1 star anise

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit