Adobo Fried Rice
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.
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.