Adobo Fried Rice is a classic Filipino fried rice using leftover pork adobo. With a crispy fried egg, you'll have a delicious meal in less than 30 minutes!
Have you ever made Filipino Pork Adobo? It is quite easy to prepare with minimal ingredients!
Ingredients you'll need
Notes and substitutions
- Leftover adobo: You'll need about a cup and a half of pork adobo with its sauce. Chicken adobo is another option.
- Cooked white rice: Choose a medium- or long-grain variety, such as Jasmine rice. It is best to use leftover, cold rice, but a fresh batch that is not mushy or too wet will do. You will need about three cups.
- 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.
How to make this recipe
(1)Slice the scallions thinly. (2)Break up the rice grains with a fork. For fresh-cooked rice, spread it on a plate and fluff the rice grains. Let it cool.
(3)Cut up leftover adobo into small pieces. Remove the fat layer that has solidified. (4)Save about three tablespoons of the sauce.
(5)Set a wok over medium-high heat and add oil once it's very hot. Fry the egg and season with salt and pepper. (6)Lower to medium heat and cover to trap the steam and cook the egg.
(7)The edges should be crisp and the whites set, but the yolk just starting to cook. It will take 1½ to 2 minutes. To get firm yolks, cook a little longer. Release the egg from the pan with a thin spatula.
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.
(8)Over medium-high heat, fry the meat for about three minutes until slightly crisp. Lower to medium heat and add the sauce. (9)Add rice and spread it out to break up any clumps.
Keep tossing until heated through for about five minutes. Season with salt, pepper, or soy sauce as needed. (10)Add scallions, saving some for garnish. Mix them together and turn off the heat.
Garnish 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.
Frequently asked questions
Cook ground pork or chicken in some oil until slightly crispy. Season with salt, pepper, and sugar to taste. Add garlic and onion, then add a sauce that contains two parts vinegar to one part soy sauce. Toss in rice and garnish as desired.
To make good fried rice, you need cold rice with separate grains and a very hot wok or pan. Stir the rice constantly over high heat to cook it evenly and get a smoky flavor.
You may have added too much water, or the rice wasn't cooked long enough to absorb all the moisture. Make sure to rinse it a few times until the water runs clear to remove excess starch.
More about adobo fried rice
Do you know the key to 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
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Adobo Fried Rice
- Wok or a large skillet
- 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
- Set a wok over medium-high heat and add oil once it's very hot.
- Fry the egg and season with salt and pepper. Lower to medium heat and cover for 1½ to 2 minutes until the yolk starts to cook around its edges. To get firm yolks, cook a little longer.
- Release the egg from the pan with a thin spatula.
- On the same wok over medium-high heat, fry the meat for about three minutes until slightly crisp. Lower to medium heat and add the sauce.
- Add rice and spread it out to break up any clumps.
- Keep tossing until heated through for about five minutes. Season with salt, pepper, or soy sauce as needed.
- Add scallions, saving some for garnish. Mix them together and turn off the heat.
- Serve with fried egg and garnish with more scallions and fried garlic or shallots.