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Ingredients You'll Need
Notes and Substitutions
- Leftover adobo: You'll need about 1½ cups pork adobo leftovers with its sauce. If you don't have leftovers, you can quickly make adobo giniling instead.
- Cooked white rice: Use medium- or long-grain rice like jasmine. Cold leftover rice works best, but freshly cooked rice is fine as long as it's not wet or mushy. You'll need about 3 cups.
- Optional ingredients: Add small-cut veggies that aren't watery, like carrots, corn, peas, broccolini, or Chinese broccoli.
How to Make Filipino Adobo Fried Rice (Step-by-Step)
Step 1: Thinly slice the scallions.
Step 2: Break up the rice with a fork. If using freshly cooked rice, spread it on a plate and fluff it up so the grains separate. Let it cool first.
Step 3: Cut the leftover adobo into small pieces. Remove the layer of fat that has solidified.
Step 4: Set aside about 3 tablespoons of the sauce.
Step 5: Heat a pan over medium-high heat. Add oil, then fry the egg. Season with salt and pepper.
Step 6: Lower the heat to medium and cover so the egg can finish cooking from the steam.
Step 7: Cook for about 1½ to 2 minutes, until the edges are crisp and the whites are set, but the yolk is still a little runny.
Covering the pan helps the top cook from the steam. For a firmer yolk, cook a little longer.
Loosen the egg with a thin spatula.
Step 8: Over medium-high heat, cook the adobo for about 3 minutes, until lightly crisp. Lower the heat to medium, then add the sauce.
Step 9: Add 3 cups leftover rice and break up any clumps. Stir until the rice is evenly coated and the adobo is well mixed in.
Step 10: Toss for about 5 minutes, or until heated through. Season with salt, pepper, or soy sauce as needed.
Add the scallions, save some for garnish, then turn off the heat.
Garnish with scallions and fried garlic or shallots. Parsley or cilantro also work.
Serve with a fried egg and tomatoes on the side. Refrigerate leftovers and enjoy within 1 to 2 days.
Cooking Tips
- Use cold leftover rice if possible so it stays separate.
- Break up the rice first so it is easier to mix.
- Brown the adobo well for more flavor.
Recipe FAQs
Cold leftover jasmine rice works best, but any medium- to long-grain white rice is fine. Fresh rice also works as long as it is not too wet or mushy.
Cook ground pork with garlic, soy sauce, and vinegar to make a quick adobong giniling, then mix it with rice.
Use cold leftover rice, cook over high heat, and do not overcrowd the pan. This helps keep the rice from getting mushy and gives it better flavor.
The rice may have been too wet, too fresh, or mixed too much. Fried rice works best with cold leftover rice.
If using fresh rice, spread it out and let it cool first so the grains can dry out a bit.
What to Serve with Adobo Fried Rice
- Lechon kawali: Crispy fried pork belly with crunchy skin.
- Tortang talong: Grilled eggplant omelet.
- Chicken inasal: Grilled chicken with a tangy marinade.
- Tortang sayote: Omelet made with shredded chayote.
- Lumpia: Crispy spring rolls filled with veggies, meat, or shrimp.
- Ukoy: Crispy shrimp fritters with vinegar dip.
- Fried fish: Seasoned fish fried until crisp.
- Inihaw na liempo: Grilled marinated pork belly.
- Filipino bbq skewers: Grilled sweet and savory pork skewers.
Other Rice Recipes You May Like
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📖 Recipe
Filipino Adobo Fried Rice
Equipment
- Wok or a large pan
Ingredients
- 3 cups cooked white rice cold
- Leftover adobo (about 1½ cups) chopped
- 2 stalks scallions or green onions thinly sliced; sub:spring onions
- Salt and pepper to taste
- Neutral oil (canola or vegetable oil)
Optional
- Eggs
Instructions
- Optional: Heat oil in a wok or large pan over medium-high. Fry eggs, season with salt and pepper, then remove and set aside.
- In the same pan, fry the chopped adobo for about 3 minutes until lightly crisp. Lower heat and add the reserved sauce.
- Add rice and spread it out to break clumps. Toss for about 5 minutes until hot.
- Season with salt, pepper, or soy sauce as needed. Stir in scallions (save some for garnish), then turn off heat.
- Serve with fried egg and top with more scallions and fried garlic or shallots.
Notes
- Leftover adobo: You'll need about 1½ cups with some sauce.
- Cooked white rice: Medium- or long-grain rice (like jasmine). Cold leftover rice is best, but fresh rice is fine if it's not wet or mushy.
- Optional ingredients: You can add veggies as long as they are not watery and are cut small. Some examples are carrots, corn, peas, broccolini, or Chinese broccoli.
- Use cold, leftover rice for best texture.
- Break up rice before adding so it doesn't clump.
- Brown the adobo meat well for more flavor.
Sam says
I've made adobo fried rice before, but never like this. Absolutely delicious!
Nora Reyes says
That is amazing! Thank you!
Jomelyn Mauermann says
We love this fried rice at home too. I add lots of garlic! 😉
Nora Rey says
Garlic is the secret ingredient to take fried rice to the next level! 🧄😄 It's great to know that we share the same love for this delicious dish.
Theresa says
This is the most delicious adobo fried rice - amazing!! Thank you for the recipe.
Nora Rey says
Hello Theresa, I am so happy to hear that. Thank you for your message!