Adobo Fried Rice brings together everything we love about Filipino cuisine—bold flavor, satisfying texture, and pure comfort in every bite. Made with crispy pork belly, fragrant garlic, and savory adobo marinade, this dish transforms humble ingredients into an unforgettable fried rice experience. Whether you’re using leftover adobo or starting from scratch, this recipe is quick, budget-friendly, and full of mouthwatering flavor. Perfect for weeknight dinners, lazy weekends, or any time you’re craving something hearty and deeply satisfying.
Why You’ll Love This Adobo Fried Rice
- Rich in flavor: Classic Filipino adobo marinade gives the dish a deep umami richness.
- Crispy and tender: Golden pork belly adds crunch while the rice stays soft and fluffy.
- Simple ingredients: You probably already have everything in your kitchen.
- Quick cooking time: Just 25 minutes from pan to plate.
- Flexible and forgiving: Great for using up leftovers or adding your own twist.
Ingredients For Adobo Fried Rice
- 2 cups cooked white rice (preferably day-old for best texture)
- ½ lb pork belly, diced
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 bay leaf
- ¼ teaspoon whole black peppercorns
- 1 tablespoon vegetable oil
- ½ cup frozen peas
- 2 eggs, beaten
- Salt, to taste
- 2 green onions, chopped (for garnish)
How to Make Adobo Fried Rice
1. Prepare the Adobo Base
In a small bowl, mix soy sauce, vinegar, garlic, bay leaf, and black peppercorns. Set aside to let the flavors meld.
2. Crisp the Pork
Heat oil in a large skillet or wok over medium-high heat. Add the diced pork belly and cook for 5–7 minutes until golden and crispy.
3. Sauté the Aromatics
Add chopped onion to the pan and cook for 2–3 minutes until soft and translucent.
4. Add the Marinade
Pour in the soy-vinegar mixture and simmer for 2 minutes to let the flavors soak into the pork.
5. Stir-Fry the Rice
Add the day-old rice and stir well to coat with the sauce. Cook for 5–7 minutes, letting the rice absorb the marinade and crisp up slightly.
6. Scramble the Eggs
Push the rice to one side of the pan and pour the beaten eggs on the other side. Scramble until just set, then mix into the rice.
7. Finish with Peas & Garnish
Toss in the frozen peas and cook for another 2–3 minutes. Season with salt to taste. Top with chopped green onions and serve hot.
What Is Adobo Fried Rice?
Adobo Fried Rice is a creative twist on the Filipino national dish, adobo—a savory, slightly tangy stew traditionally made with pork or chicken. In this fried rice version, the iconic adobo marinade is used to flavor both the meat and rice, creating a one-pan meal that’s rich, hearty, and packed with umami.
It’s comfort food at its finest—homey, deeply flavorful, and easy enough for any night of the week.
Expert Tips for Success
- Use day-old rice: Fresh rice is too soft. Day-old rice has the perfect texture for stir-frying.
- Get the pork crispy: Let the fat render and the edges turn golden before adding any liquid.
- Balance your flavors: Add a pinch of sugar for sweetness or more vinegar for a tangier kick.
- Don’t overcook the peas: Toss them in at the end to keep their color and texture.
Healthier Options
Want to lighten things up without sacrificing flavor?
- Swap pork belly for lean chicken or tofu
- Use brown rice or cauliflower rice for added fiber
- Cut back on oil and use a non-stick pan
- Load up on veggies: carrots, bell peppers, or spinach make great additions
Creative Variations
Adobo Fried Rice is endlessly versatile. Try these delicious twists:
- Top with a fried egg for extra richness
- Add shrimp or fish for a seafood version
- Mix in kimchi or pickled veggies for a fusion flair
- Use leftover adobo chicken or beef for a no-waste dinner
Serving Suggestions
While Adobo Fried Rice is satisfying on its own, it pairs beautifully with:
- Lumpia (Filipino spring rolls)
- Atchara (pickled papaya relish)
- Cucumber salad
- Fried eggs or sliced tomatoes for a simple brunch
FAQs
Can I use freshly cooked rice?
It’s possible, but freshly cooked rice tends to be sticky. Spread it on a tray to cool and dry slightly before using.
Do I have to use pork belly?
Not at all! Try chicken thighs, ground pork, or tofu for a lighter alternative.
What vinegar works best?
Cane vinegar is traditional, but white vinegar or apple cider vinegar also works well.
Can I make this vegetarian?
Yes! Skip the pork and use tofu or mushrooms for a satisfying plant-based version.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a skillet for best texture.
More Delicious Dinner Recipes You’ll Love
- Crispy Gochujang Korean Tofu – A Flavor-Packed Vegan Dinner
- Honey Sriracha Chicken: A Sweet & Spicy Dinner Recipe
- Pecan Cream Pie Recipe
Conclusion
Adobo Fried Rice is more than just a meal—it’s a celebration of bold Filipino flavors in a dish that’s as comforting as it is convenient. Whether you’re repurposing leftover adobo or cooking from scratch, this fried rice brings a savory, tangy, and soul-warming experience to your table. Simple, customizable, and full of flavor—make this once, and you’ll want it on repeat every week.
Adobo Fried Rice
Ingredients
- 2 cups cooked white rice preferably day-old for best texture
- ½ lb pork belly diced
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 3 cloves garlic minced
- 1 onion chopped
- 1 bay leaf
- ¼ teaspoon whole black peppercorns
- 1 tablespoon vegetable oil
- ½ cup frozen peas
- 2 eggs beaten
- Salt to taste
- 2 green onions chopped (for garnish)
Instructions
- Prepare the Adobo Base: In a small bowl, mix soy sauce, vinegar, garlic, bay leaf, and black peppercorns. Set aside to let the flavors meld.
- Crisp the Pork: Heat oil in a large skillet or wok over medium-high heat. Add the diced pork belly and cook for 5–7 minutes until golden and crispy.
- Sauté the Aromatics: Add chopped onion to the pan and cook for 2–3 minutes until soft and translucent.
- Add the Marinade: Pour in the soy-vinegar mixture and simmer for 2 minutes to let the flavors soak into the pork.
- Stir-Fry the Rice: Add the day-old rice and stir well to coat with the sauce. Cook for 5–7 minutes, letting the rice absorb the marinade and crisp up slightly.
- Scramble the Eggs: Push the rice to one side of the pan and pour the beaten eggs on the other side. Scramble until just set, then mix into the rice.
- Finish with Peas & Garnish: Toss in the frozen peas and cook for another 2–3 minutes. Season with salt to taste. Top with chopped green onions and serve hot.
Notes
- Use day-old rice: Fresh rice is too soft. Day-old rice has the perfect texture for stir-frying.
- Get the pork crispy: Let the fat render and the edges turn golden before adding any liquid.
- Balance your flavors: Add a pinch of sugar for sweetness or more vinegar for a tangier kick.
- Don’t overcook the peas: Toss them in at the end to keep their color and texture.
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