Filipino Adobo Fried Rice Recipe
Adobo Fried Rice is a resourceful Filipino breakfast dish that combines leftover pork adobo with garlic-infused fried rice. The dish marries the complex flavors of adobo - vinegar, soy sauce, and garlic - with the satisfying texture of perfectly fried rice. By repurposing yesterday's adobo and rice, this 20-minute recipe creates a harmonious blend where tender pieces of savory pork complement the aromatic, crispy-edged rice. It represents the Filipino tradition of creative cooking, where leftovers are transformed into something equally, if not more, delightful than the original dish.
Equipment
- Large wok or deep frying pan (kawali) For even heat distribution and easy tossing
- Wooden or metal spatula (sandok) For stirring without breaking the rice
- Cutting board (Sangkalan) For chopping ingredients
- Sharp knife (kutsilyo) For mincing garlic and cutting meat
- Measuring cups (panukat) For accurate portions
- Small bowls (mangkok) For organizing prepared ingredients
Ingredients
For the Base:
- 4 cups leftover white rice kanin, preferably day-old
- 1 cup leftover pork adobo adobong baboy, chopped into small pieces
- 1 whole head garlic bawang, crushed and minced
- 3 tablespoons cooking oil
- ¼ cup green onions dahon ng sibuyas, finely chopped
- Salt asin and ground black pepper (paminta) to taste
Optional Toppings:
- Fried egg pritong itlog
- Crushed garlic chips tostadong bawang
- Additional chopped green onions
- Fried garlic oil mantika ng bawang
Instructions
- 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.
Tips from Lola's Kitchen
- "Patuyuin muna ang kanin!" (Let rice dry first!) - Use day-old rice or spread freshly cooked rice on a tray to cool and dry
- Crush garlic with the side of your knife before mincing for better flavor release
- Don't overcrowd the pan - cook in batches if needed
- Keep the heat medium-high for that perfect "tutong" (crispy rice bottom)
- Save some adobo sauce to mix with the rice for extra flavor
Traditional Serving Suggestions
- Serve with fried egg on top (sunny side up)
- Pair with hot coffee or tsokolate (Filipino hot chocolate)
- Add pickled papaya (atchara) on the side
- Serve with spiced vinegar (suka at sili) for dipping
Troubleshooting
- Rice too sticky? Add a bit more oil and spread rice out to dry
- Too dry? Add a splash of adobo sauce
- Lacking flavor? Add more garlic or a dash of patis (fish sauce)
- Rice clumping? Break up clumps before cooking and use higher heat
Ingredient Alternatives
- Protein: Use chicken adobo, beef adobo, or tofu adobo
- Rice: Brown rice, cauliflower rice for low-carb option
- Garlic: Garlic powder (1 tablespoon) in emergencies
- Green onions: Chives or regular onions
- Oil: Coconut oil for authentic Filipino flavor
Storage & Reheating
- Store in airtight container in refrigerator for up to 3 days
- Freeze portions for up to 1 month
- Reheat in microwave with sprinkle of water
- Better reheated in pan to restore crispiness
Variations
- Spicy Adobo Rice - Add chopped bird's eye chilies
- Deluxe Version - Top with crispy garlic chips and fried egg
- Veggie-Loaded - Add carrots, peas, and corn
- Chinese-Style - Add sesame oil and soy sauce
- Premium - Add chopped crispy adobo flakes on top
FAQs
- Can I use freshly cooked rice?
- Better to use day-old rice, but if using fresh, spread it out to cool and dry first
- How do I prevent the rice from sticking?
- Use day-old rice and enough oil, keep tossing regularly
- Can I make this ahead?
- Yes, stores well for 3 days in the refrigerator
- What's the best adobo to use?
- Traditional pork or chicken adobo works best, slightly dry rather than too saucy
- Is this freezer-friendly?
- Yes, freeze in portions for up to 1 month
Nutrition
Calories: 466kcalCarbohydrates: 47gProtein: 15gFat: 24gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 37mgPotassium: 17mgFiber: 1gSugar: 0.1gVitamin A: 62IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg
Tried this recipe?Let us know how it was!