Filipino Adobo Fried Rice Recipe
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Calories
466 kcal
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Course
Main Course, Breakfast
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Cuisine
Filipino
Filipino Adobo Fried Rice Recipe
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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.
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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.
Notes
- "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
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
47g
(16%)
Protein
15g
(30%)
Fat
24g
(37%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.04g
Sodium
37mg
(2%)
Potassium
17mg
(0%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
62IU
(1%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Sodium | 37mg | 2% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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