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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: Prepare the rice
Break up 3 cups cooked white rice with a fork.
If using fresh rice, spread it on a plate. Fluff the grains and let cool first.
Step 2: Prepare the adobo
Cut the leftover adobo into small pieces - you'll need about 1½ cups.
Remove any solidified fat and set aside 3 tablespoons of the sauce.
Step 3: Fry the egg (optional)
Fry the egg in oil over medium-high heat. Season with salt and pepper.
Cover and cook until the whites are set. Cook a little longer for a firmer yolk.
Step 4: Crisp the adobo
Cook the chopped adobo over medium-high heat for about 3 minutes, until lightly crisp.
Lower the heat to medium, then add the reserved sauce.
Step 5: Add the rice
Add the leftover rice and break up any clumps.
Toss until the rice is coated, the adobo is mixed in, and everything is heated through.
Step 6: Season and serve
Season with salt, pepper, or soy sauce as needed.
Add your chopped scallions, then turn off the heat.
Serve your adobo fried rice 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.
- 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.
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
- 1½ cups leftover adobo chopped
- 1-2 stalks scallions chopped
- Salt, pepper, & soy sauce as needed
- Neutral oil
Optional
- Eggs
Instructions
- Break up the rice with a fork. If using fresh rice, spread it on a plate and fluff. Let cool.
- Cut leftover adobo into small pieces. Remove any solidified fat and save about 3 tablespoons sauce.
- Fry the egg, if using. Cover and cook until the whites are set. Cook longer for a firmer yolk.
- Cook the adobo over medium-high heat until lightly crisp. Lower heat, then add the sauce.
- Add the rice and break up any clumps. Toss until coated, mixed well, and heated through.
- Season with salt, pepper, or soy sauce as needed. Add scallions, then turn off the heat.
- Serve with fried egg and tomatoes. Refrigerate leftovers and enjoy within 1-2 days.
Video
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!