A classic Filipino preparation, adobo usually is made with pork or chicken seasoned with soy sauce, abundant garlic, vinegar and black pepper. Here we created a chicken fried rice that features those flavors. If you like, serve this topped with fried eggs. For the best texture, use cooked rice that’s been refrigerated until firm; just-cooked rice will turn mushy. To make enough rice for this recipe, in a large saucepan, combine 2 cups water and 1½ cups long-grain white rice (preferably jasmine), rinsed and drained. Bring to a simmer over medium-high, then reduce to low, cover and cook for 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled.