Adobo fried rice is a Filipino dish made by stir-frying white rice with pork adobo. You can turn your leftovers into a delicious meal with crispy fried egg in less than 30 minutes!
Have you ever made Filipino pork adobo? It is quite simple to make with minimal ingredients!
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What makes a good adobo fried rice
A good adobo fried rice starts with a flavorful adobo with some sauce to flavor the rice. The rice shouldn't be too moist or clumpy.
Scallions add a touch of freshness and color, while fried garlic/shallot add flavor and crunch.
Ingredients you'll need
Notes and substitutions
- Leftover adobo: Use your leftover pork adobo with its sauce. If you have chicken adobo, remove the bones and make chicken adobo fried rice.
- Cooked white rice: A medium-grain rice or a long-grain variety like Jasmine rice is ideal. But almost any rice that's leftover and cold will do. You can also use a fresh batch that isn't overcooked, mushy, or too wet. You will need about 3 cups.
- Optional ingredients: Most veggies should work as long as they are not watery and are cut small. Some examples are carrots, corn, peas, broccolini, or Chinese broccoli.
How to make this recipe
Prep the ingredients
(1)Slice the scallions thinly. (2)Break up the rice grains with a fork. If using fresh-cooked rice, spread it on a plate and fluff the rice grains. Let it cool.
(3)Cut up the leftover adobo into small pieces. Remove the fat layer that solidified. (4)Save about 3 tablespoons of the sauce.
Make sunny-side up eggs
(5)Fry the eggs one at a time in a wok (or a small skillet) over medium-high heat. Get the pan really hot before adding the oil to get crisp edges and prevent the egg from sticking to the pan.
Season with salt and pepper. (6)Cover and lower the heat to medium. It will trap the steam and cook the egg.
(7)Cook until the egg whites are set, but the yolk is just starting to cook around the edges. It will take 1½ to 2 minutes.
If you want firm yolks, cook for 30 to 60 seconds longer. Use a thin spatula to release the egg from the pan.
PRO TIP: Frying the egg with a lid gets the same effect as basting it with hot oil. It eliminates the need for more oil and prevents splatters.
Stir-fry the rice
(8)In the same wok (or a large skillet) over medium-high heat, fry the leftover Adobo for about 3 minutes until slightly crisp.
Lower the heat to medium and add the leftover sauce. (9)Add the cold rice and spread it out to break up any clumps.
Keep tossing until heated through for about 5 minutes. Give it a taste. Season with salt, pepper, or soy sauce as needed.
(10)Add in the scallions, saving some for garnish. Mix them together and turn off the heat.
How to serve
Garnish the adobo fried rice with more scallions and fried garlic or shallots. You can also use spring onions, parsley, or cilantro.
Serve with a fried egg and tomatoes for freshness and color.
How to store and reheat
Refrigerate leftover adobo fried rice in an airtight container and consume within three to four days.
You can also freeze once they have cooled completely to prolong their shelf life. Reheat on the stovetop or in the microwave.
Frequently asked questions
Use ground pork or chicken, so it cooks faster. Sauté with garlic and onion. You'll need two parts vinegar to one part soy sauce to make the sauce.
Add some ground pepper, bay leaves, and sugar to your taste.
You need cold rice with separate grains and a very hot wok or pan to make good fried rice. The rice should not be moist, so it won't turn to mush when fried.
Keep tossing the rice over high heat to help it cook evenly and get that smoky flavor.
The most common reason is that you added too much water to the rice. Another reason is not rinsing enough which removes excess starch.
Rinse the rice until the water runs clear. It is also possible that the rice wasn't cooked long enough to absorb all the moisture.
More about adobo fried rice
Do you know what's the key to an awesome adobo fried rice? The pork adobo itself. Here are more frequently asked questions about Filipino pork adobo including tips, troubleshooting, and other information.
Watch how I make it here
Other rice recipes you may like
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📖 Recipe
Adobo Fried Rice
Equipment
- Wok or a large skillet
Ingredients
- eggs
- 1½ cups leftover adobo chopped
- 3 cups cooked white rice cold
- 2 stalks scallions or green onions thinly sliced; sub: spring onions
- salt and pepper to taste
- fried garlic or shallots optional
- tomatoes optional
- neutral-flavored oil (canola or vegetable oil) for frying
Instructions
Prep some ingredients
- Break up the rice grains with a fork. If using fresh-cooked rice, spread it on a plate and fluff with a fork. Let it cool.
- Cut up the leftover adobo into small pieces and save the sauce. You will need about 3 tablespoons. Remove the fat layer that solidified.
Make sunny-side up eggs
- Fry the eggs one at a time over medium-high heat. Be sure to get the pan really hot before adding the oil to get crisp edges and prevent the egg from sticking to the pan. Season with salt and pepper.
- Cover and lower the heat to medium. It will trap the steam and have the same effect as basting it with hot oil. It eliminates the need for more oil and prevents splatters.
- Cook until the egg whites are set, but the yolk is just starting to cook around the edges. It will take 1½ to 2 minutes. Use a thin spatula to release the egg from the pan. If you want firm yolks, cook for 30 to 60 seconds longer.
Stir-fry the rice
- In a work (or a large skillet) over medium-high heat, fry the leftover adobo for about 3 minutes until slightly crisp.
- Lower the heat, then add the leftover sauce and the cold rice. Spread it out to break up any clumps.
- Keep tossing until heated through for about 5 minutes.
- Give it a taste. Season with salt, pepper, or soy sauce as needed.
- Add in the scallions, saving some for garnish. Mix them together and turn off the heat.
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