Before you start cooking, make sure you have all your ingredients prepared. Crush and mince a whole head of garlic. Chop your leftover pork adobo into bite-sized pieces. Slice the green onions finely.
Heat your cooking oil in a large wok or deep pan over medium heat. Wait until the oil is hot - you'll know it's ready when a small piece of garlic sizzles gently when dropped in.
Add your minced garlic to the hot oil. Cook until it turns a light golden brown and smells fragrant, about 2-3 minutes. Don't let it get too dark or it will taste bitter.
Add your chopped adobo to the garlic. Stir and cook for just 1 minute to warm it through. Since the meat is already cooked, we're just heating it up and letting it release its flavors into the oil.
Add your rice to the pan. If there are any clumps, break them up with your spatula. Day-old rice works best here because it's drier and will fry better. Cook for 3-5 minutes, making sure to toss the rice every minute so it doesn't stick to the pan.
Season with salt and pepper to taste. Remember that your adobo already has salt from its sauce, so start with a little and add more if needed. If you want more flavor, you can add a spoonful of the adobo sauce.
Add your sliced green onions and give everything a final toss. The green onions should stay bright and slightly crispy.
Serve your adobo fried rice right away while it's hot. If you'd like, top it with a fried egg - the runny yolk makes a delicious sauce when mixed with the hot rice.
For extra flavor, you can drizzle some of the garlic-infused oil from cooking over the top and sprinkle with extra green onions. Serve with a small bowl of vinegar with chilies on the side if you like it spicy.
Let it cool just enough to eat comfortably, but enjoy while the rice is still steaming hot. Best served with hot coffee or Filipino hot chocolate for a true Filipino breakfast experience.