Filipino Adobo Fried Rice
An easy way to turn leftover chicken or pork adobo into a quick meal.
Servings 4 servings
Calories 426kcal
Cost $4-$6
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.
Nutrition
Calories: 426kcal | Carbohydrates: 34g | Protein: 12g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 657mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg