A fusion of the classic Filipino adobo dish and fried rice makes this a delicious and hearty meal. It’s easy enough to prepare and perfect for any time of the day!
Adobo fried rice in our house was only done to clean up the leftover sauce from yesterday’s batch. It made the rice so much tastier since the grains get to soak up all that adobo sauce!
Now my issue with was that in order to make this fried rice, you’d need to make a whole batch of adobo before hand. Even some recipes online will have one of the components as “leftover adobo” as a main ingredient. I mean, surely there had to be another way to bypass that extra step, right?
This recipe is a response to that, only requiring you to make a small, almost concentrated form of adobo. It’s easier since you don’t need to simmer it as long as a traditional batch, and it makes for a deliciously perfect fried rice.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Rice: Any day-old rice can work for this recipe as they contain less moisture than a fresh batch, making it less likely to be soggy. If you only have fresh rice on hand, I’d recommend placing it in the fridge for a couple minutes to at least let it cool down prior to frying.
Protein: I ended up using pork belly for this recipe, but feel free to substitute this with shredded chicken, tofu, beef, or omit the protein entirely if you prefer.
Soy sauce, vinegar, brown sugar: Some of the main components of most adobo recipes, giving it a savory, tangy, and subtly sweet flavor. Cane or coconut vinegar is ideal, but standard distilled white or rice vinegar can work. You can also use white sugar if you’d like, though the flavor will be slightly lighter.
Garlic, Bay leaves, black pepper: This is the classic trio in almost all Filipino recipes. Seriously, you’ll see this combination everywhere in Filipino cooking!
Instructions
*The Recipe Card below includes all the full detailed instructions!
Cook the pork belly until browned, then add in the garlic.
Add in the soy sauce, brown sugar, vinegar, black pepper, bay leaves, and water. Let thicken briefly.
Add in the rice and stir-fry until combined.
FAQs (Frequently Asked Questions)
Can I change the protein?
Yes, feel free to substitute the pork belly with any protein of choice, such as shredded chicken, beef, or even tofu! (You may even omit the protein if you’d prefer).
Can I add vegetables to this?
Yes, you can add any vegetable of your choice to this fried rice, fresh or frozen will both work just fine. I usually like throwing in one of those frozen packs of corn, peas, and carrots into the rice for conveniency.
How do I store leftovers?
Leftover adobo fried rice can keep in the refrigerator for up to 5-7 days in an air-tight container. To reheat, simply microwave the fried rice or briefly re-fry in a wok or pan until warm.
Looking for more easy and delicious recipes? You might love these:
- Sinangag (Filipino Garlic Fried Rice)
- Chili Peanut Noodles
- Beef Pepper Rice
- Golden Fried Rice
Filipino Adobo Fried Rice
2
servingsA fusion of the classic Filipino adobo dish and fried rice makes this a delicious and hearty meal. It’s easy enough to prepare and perfect for any time of the day!
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Ingredients
2 cups cooked, day-old rice
0.5 lbs pork belly, sliced into small chunks
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp brown sugar
2 tsp vinegar
1/4 tsp ground black pepper
2 bay leaves
1/2 cup water
1 green onion, chopped
- Toppings
Fried egg
Green onions, chopped
Directions
- Heat the pork belly over medium heat, stirring occasionally to avoid burning. Continue cooking slowly to render out the fats until the pork is lightly crisp and golden brown.
- Add in the minced garlic, stir and sauté in the rendered fat until golden and fragrant.
- Add in the soy sauce, brown sugar, vinegar, black pepper, bay leaves, and water. Bring to a boil, then let simmer until the adobo liquid thickens and concentrates into a sauce, about 5-7 minutes.
- Add in the rice. Stir until all the grains are evenly coated with the adobo sauce. Toss in the green onions and give the rice a final stir fry.
- Serve warm and top with a fried egg and more green onions. Enjoy!
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