3 cups dinorado rice
1 ½ cups brown rice
4 pcs. large eggs
3 cloves garlic
2 pcs. large ripe tomatoes
2 pcs. tuyo flakes
1/3 cup cashew nuts

For the adobo:
1 kg chicken
to taste salt
1 sachet Knorr Meaty Seasoning Mix
½ cup soy sauce
½ cup rice vinegar
3 cloves garlic
3 small packs bay leaves
8 tsps brown sugar
2 tsps calamansi juice
2 tbsps oyster sauce
1 pc. Knorr Chicken Cubes
1 tsp ground pepper

Combine dinorado and brown rice and cook together. While waiting, prepare the adobo by rubbing chicken with salt and Knorr Meaty Seasoning Mix, then boil this in vinegar and soy sauce. Add the grated garlic, bay leaves and brown sugar. Let it simmer for a few minutes. Then add the calamansi juice, oyster sauce, Knorr Chicken Cubes, ground pepper and cashew nuts. Flake the chicken meat ant set aside. Then make your omelet by sautéing beaten eggs in garlic and allowing it to form.

When the rice is cooked, sauté the garlic, tomatoes and tuyo flakes. Then add rice, flaked adobo and the cashew nuts. Add in the omelet to finish off your super yummy super-Pinoy meal!

Cooking Diva Tip
Combining dinorado and brown rice does not only add contrast in color for your dish, it also creates an appealing texture that will keep your guests asking for more!