Got leftover adobo? Don’t let it go to waste! This Adobo Fried Rice Recipe turns last night’s meal into a quick, flavorful dish you’ll love.
You ever open your fridge, spot that container of leftover adobo, and think, I should just eat this straight out of the Tupperware? Same. But then a little voice in my head says, Wait. What if we turn this into something even better? And that’s how Adobo Fried Rice happens.
I don’t know about you, but I love a good lazy, next-day meal—one that doesn’t feel like leftovers but also doesn’t require me to do much. That’s where this fried rice shines. The garlicky, soy-infused magic of adobo coats every grain of rice, and if you let it get a little crispy? Perfection. Throw a fried egg on top, and suddenly, you’re winning at life.
And the best part? It only takes 15 minutes. No fuss, no extra mess—just one pan and a whole lot of flavor.
Why You’ll Love This Adobo Fried Rice Recipe?
- Leftovers, but make them exciting. Nobody wants to eat the same thing three days in a row, but turning it into fried rice? That’s a different story.
- Done in 15 minutes. Seriously, by the time you’re hungry, this will be ready.
- One-pan wonder. Because who wants to wash more dishes?
- Customizable. Like spice? Add chilies. Want extra crunch? Toss in veggies. You do you.
- Breakfast, lunch, or dinner. Or all three. No judgment.
Ingredient Notes:
This dish is all about keeping things simple while letting the bold flavors of adobo shine. Here’s what you need:
- Day-Old Rice – The #1 rule for fried rice: use leftover, cold rice. Fresh rice is too soft and will turn into a sticky mess. No day-old rice? Spread fresh rice on a plate and refrigerate it for an hour.
- Leftover Adobo (Chicken or Pork) – The star of the show. Shred or chop it into small pieces so it mixes evenly with the rice.
- Garlic – The foundation of any good fried rice. Get it golden and fragrant for the best flavor.
- Oil – Neutral oil works fine, but if you’ve got adobo drippings, use that for extra depth.
- Green Onions (Optional) – For a little freshness and color.
- Salt & Soy Sauce (Optional) – Adobo already brings plenty of seasoning, but if you want a bit more, a splash of soy sauce works wonders.
How To Make Adobo Fried Rice?
Step 1: Prep Everything First
Fried rice cooks fast, so have everything ready to go. Break up the rice (no clumps allowed!), shred the adobo meat, and mince the garlic.
Step 2: Get That Garlic Golden
Heat a pan over medium heat and add a bit of oil. Toss in the minced garlic and cook until golden and fragrant—just don’t let it burn. Burnt garlic is tragic.
Step 3: Heat Up the Adobo
Add the shredded adobo meat to the pan. Stir it around for 2–3 minutes until it’s crispy around the edges. If you have a little leftover adobo sauce, drizzle some in for extra flavor.
Step 4: Add the Rice and Stir-Fry
Want To Save This Recipe?
Toss in the cold rice and stir to mix everything together. Press it down with your spatula and let it sit for a minute or two to get those crispy bits—trust me, this step is worth it. Stir occasionally and cook for about 5 minutes until everything is heated through.
Step 5: Season and Serve
Taste it—if you think it needs a little extra oomph, add a splash of soy sauce or a pinch of salt. Garnish with sliced green onions if you’re feeling fancy. And if you really want to go all out, top it with a fried egg.
Eat immediately, preferably straight from the pan (but I won’t judge if you go full savage and eat it straight from the fridge).
Storage Options:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not really recommended, but if you must, freeze it in an airtight bag for up to 1 month.
- Reheat Like a Pro: Best method? Heat it in a pan over medium heat with a bit of oil. The microwave works, too, but you’ll lose some crispiness.
Variations and Substitutions:
Want to mix things up? Here are some fun ways to switch it up:
- Make it spicy – Add sliced chilies, sriracha, or chili oil for a kick.
- Add veggies – Bell peppers, green peas, or even kimchi make great additions.
- Swap the protein – No adobo? Use leftover rotisserie chicken, crispy pork belly, or even tofu.
- Level it up – A little banana ketchup on the side? Chef’s kiss.
What to Serve with Adobo Fried Rice?
This dish is already a full meal, but if you want to go all out, here are some great pairings:
- Fried Egg – The runny yolk + garlicky rice combo is next-level.
- Sliced Cucumbers or Tomatoes – A fresh contrast to the richness.
- Lumpia (Filipino Spring Rolls) – If you know, you know.
- Banana Ketchup – A Filipino staple that’s oddly perfect with fried rice.
Frequently Asked Questions:
Can I use fresh rice?
You can, but it won’t be the same. Fresh rice = mushy fried rice. If you’re desperate, refrigerate fresh rice for an hour before using.
What’s the best meat for Adobo Fried Rice?
Pork or chicken adobo work best, but beef, shrimp, or even tofu can work too.
How do I make it vegetarian?
Skip the meat and use mushrooms, tofu, or jackfruit. Replace adobo sauce with soy sauce + vinegar + a dash of sugar to get that signature flavor.
If you’ve got leftover adobo, you need to try this Adobo Fried Rice Recipe. It’s fast, flavorful, and ridiculously easy—and let’s be honest, you’ll probably start making extra adobo just so you can have this the next day.
So, what’s your go-to fried rice add-in? Egg on top? Extra crispy bits? Drop a comment—I’d love to hear how you make it!
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Keep the Flavor Coming – Try These:
Adobo Fried Rice Recipe
Ingredients
- 1 tablespoon cooking oil
- 3 cloves garlic minced
- 2 cups cooked rice preferably day-old and chilled
- 1 cup leftover chicken or pork adobo shredded or chopped
- 1 –2 tablespoons leftover adobo sauce optional
- Salt to taste
- 1 teaspoon soy sauce optional, for color
- 2 tablespoons sliced green onions optional, for garnish
- Fried eggs for serving (optional)
Instructions
Prepare the Ingredients
- Ensure the cooked rice is completely chilled and separated to prevent clumping. Shred or chop the leftover adobo into small, bite-sized pieces. Mince the garlic and slice the green onions for garnish.
Sauté the Garlic
- In a large frying pan or wok, heat one tablespoon of oil over medium heat. Add the minced garlic and sauté for approximately 30 seconds to 1 minute, stirring continuously, until fragrant and lightly golden. Be careful not to burn it, as garlic can quickly become bitter.
Heat the Adobo
- Add the shredded adobo meat to the pan and stir-fry for 2–3 minutes until it is warmed through and slightly crisp around the edges. If available, drizzle 1–2 tablespoons of adobo sauce over the meat to enhance the flavor.
Incorporate the Rice
- Add the chilled rice to the pan, breaking up any clumps with a spatula. Stir well to coat the rice with the flavorful garlic and adobo mixture. Cook for 4–5 minutes, stirring occasionally, until the rice is evenly heated and slightly crispy.
Adjust Seasoning
- Taste the fried rice and adjust the seasoning if needed. Add salt to taste, and for additional color, a small amount of soy sauce may be added. Stir well to distribute the seasoning.
Garnish and Serve
- Once fully heated, remove the fried rice from the stove. Sprinkle with sliced green onions for a touch of freshness. Serve immediately, optionally topped with a fried egg for an extra layer of richness.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
