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Adobo fried rice is a wonderful way to make use of leftover pork adobo! This classic Filipino recipe is hearty, flavorful, and comes together in just under 15 minutes. The pork is salty, a little tangy, tender, and so comforting.
Adobo Fried Rice
Filipino food can be found far and wide here in Hawai’i — in the early 20th century, many Filipino people moved to Hawai’i to work on the plantations. They brought their cuisine with them, and today you’ll find restaurants that serve a variety of different dishes.
Pork adobo is one of my personal favorites. Not to be confused with the Spanish kind, which tends to be spicy, Filipino adobo is salty, sour, and full of complex savory flavor. I make Instant Pot pork adobo at least every other week (and the chicken version in between!), and I typically have leftovers.
That’s where this adobo fried rice recipe comes in. It features rice, onion, garlic, and pork adobo. It comes together unbelievably quickly and makes for a satisfying weeknight dinner option.
The next time you only have a few minutes to whip up a meal, have this recipe handy!
Adobo Fried Rice Key Ingredients
Pork Adobo. The reason why this dish comes together so easily is that you’re using already-cooked pork adobo. Make sure to chop it roughly before adding it to the frying pan. White Rice. Already cooked and ready. This meal is all about leftovers — it’s the best way to use up any extra rice that you have in the fridge. Onion. Use a small yellow or white onion. Garlic. You’ll need 6 whole cloves. The garlicky flavor complements the adobo perfectly. Green Onion. To add a pop of color. Cooking Oil. You can use your preference. I typically reach for a neutral-tasting vegetable oil.
How to make perfect Adobo Fried Rice
Heat the oil. Place a large pan or skillet over medium-high heat, then add the cooking oil.
Cook the onion and garlic. When the oil is hot, add the chopped onion and cook until it softens and turns translucent. Add the minced garlic and cook for 1-2 minutes.
Add the pork adobo. Place the pork adobo in the pan and heat for 1-2 minutes. You don’t want to re-cook it — you just need it to be warmed through.
Incorporate the rice. Stir the rice into the pan and cook for 3-4 minutes. Stir often so that it doesn’t stick.
Garnish and serve. Add the chopped green onions and stir to combine. Serve while it’s hot and enjoy!
Tips
Add an egg. I wanted to make this dish as simple as possible, so I left out the egg that is normally found in fried rice recipes. Feel free to add one or a few if you’d like. Serve one fried on top, or scramble some directly in the pan with the other ingredients. Make this with any leftover adobo. I’m using pork, but remember that you can make adobo fried rice with chicken adobo too. My advice? Opt for whatever leftovers you have in the fridge. Day-old rice is best. You could technically whip up a batch of fresh rice for this recipe if you don’t have any on hand. That said, rice that has been in the fridge for at least a day will give you the best texture. Boost the flavor by adding a splash of vinegar or shoyu. These are already found in the adobo, so incorporating even more will help the flavors stand out.
Frequently asked Questions about Adobo Fried Rice
Leftover medium-grain white rice that’s been chilled in the refrigerator is best. It fluffs up easily and cooking it with the pork adobo, onion, and garlic will bring it back to life.
You could try it with brown rice too, but the texture will be slightly different.
Using a nonstick pan is your best bet. But I will say that you shouldn’t run into a sticking issue, as the onion and garlic have already been cooked in oil. You also need to stir the dish frequently as it cooks.
Yes! If you’re craving some veggies, cook up some carrots, mushrooms, zucchini, and/or peas before adding them to the pan. To make it even more protein-packed, you could also incorporate some chickpeas.
Other Rice Recipes You’ll Love
Chinese Rice Cake Char Siu Fried Rice Instant Pot Coconut Rice Onigiri Japanese Rice Balls Spicy Tuna Crispy Rice
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Adobo Fried Rice
Ingredients
Instructions
Video
Notes
Tips
Add an egg. I wanted to make this dish as simple as possible, so I left out the egg that is normally found in fried rice recipes. Feel free to add one or a few if you’d like. Serve one fried on top, or scramble some directly in the pan with the other ingredients. Make this with any leftover adobo. I’m using pork, but remember that you can make adobo fried rice with chicken adobo too. My advice? Opt for whatever leftovers you have in the fridge. Day-old rice is best. You could technically whip up a batch of fresh rice for this recipe if you don’t have any on hand. That said, rice that has been in the fridge for at least a day will give you the best texture. Boost the flavor by adding a splash of vinegar or shoyu. These are already found in the adobo, so incorporating even more will help the flavors stand out.Nutrition
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