The best fried rice starts with three things: cold rice, high heat, and ingredients packed with serious flavor. My family’s pork adobo fried rice checks all the boxes!
I’m a huge fan of adobo in all forms- chicken, tofu, vegetables, you name it! But pork adobo? That’s my absolute favorite. If you’ve ever wondered why I always make extra pork adobo, this fried rice is reason number one!
When you’ve made a pot of my pork adobo, the most delicious “problem” is figuring out what do with leftovers. Transform components of last night’s dinner into a new dish. This fried rice is great for any meal- breakfast, lunch or dinner!
Fried Rice Components
Pork adobo on its own is already so flavorful. It’s deeply seasoned with soy sauce, vinegar, and garlic. Simply extend those flavors into rice.
My version of adobo fried rice is a combination of sinangag (garlic rice) and saucey pork adobo. I prefer using white Jasmine rice (long grain rice) for this recipe. However, it also works well with medium grain rice and short grain rice.
Growing up, we ate Jasmine rice nearly every night for dinner! Nowadays, I like to use a mixture of white rice enhanced with seven grain rice blend. However, for this fried rice recipe, I highly recommend using white rice!
You’ll need to make pork adobo ahead of time. This recipe works best with leftover adobo. I prefer pork adobo but this also is fabulous with chicken adobo or tofu adobo.
How to Cook Fried Rice
Step 1: Heat oil in large saute pan (if you have a wok, now it is the time to use it!)Add minced garlic and cook, stirring constantly to prevent burning. Cook for about 45 seconds until fragrant and starting to color.
Step 2: Add cold rice, soy sauce, and water. Increase to high heat. Break up any clumps and toss everything together. Cook for about 2 minutes until rice is heated throughout.
COOKING TIP: The little bit of water helps to steam the rice. You may also swap in chicken broth (or water mixed with chicken base/chicken powder) for more umami and flavor.
Step 3: Add in shredded pork adobo (shred it as fine or thick as you’d like). Add in two tablespoons of adobo sauce (aka the liquid or broth from the adobo mixture). Stir and toss to combine. Cook for another minute until pork is heated.
Step 4: Portion out fried rice and serve immediately. Garnish with fried egg, chopped green onions, and crispy fried garlic chips. I like to add a splash of Maggi seasoning for the finishing touch.
Pork Adobo Fried Rice
Ingredients
- 2 Tbsp neutral flavored oil, suitable for high heat such as grapeseed oil, avocado oil, or vegetable oil
- 6 cloves garlic, minced
- 4 cups cooked white rice*,
preferably day-old, cold
- 1 Tablespoon reduced sodium soy sauce
- 1 Tablespoon water*, or chicken broth
- 1 ½ cups shredded pork adobo, or more as desired
Garnishes:
- fried egg
- chopped green onions (scallions)
- fried garlic chips
- maggi seasoning
Pork Adobo:
- 2 pounds pork shoulder, cut into 2-inch chucks
- 1 cup water
- ½ cup white vinegar
- ¼ cup soy sauce
- 1 head garlic, peeled and minced (about 10-15 cloves garlic)
- 1 Tablespoon whole black peppercorns, (placed in a tea sachet or cheesecloth for easy removal)
- 3 pieces bay leaf, (dried laurel leaves)
Instructions
Fried Rice:
- Heat oil in a large sauté pan or wok over medium heat. Add the minced garlic and cook, stirring constantly, for about 45 seconds until fragrant and lightly golden.
- Add the rice, soy sauce, and water, then crank the heat to high. Break up any clumps with your spatula and toss everything together. Cook for 2-3 minutes until the rice is heated throughout.
- Add pork adobo and two tablespoons adobo sauce*. Stir to combine and cook for another minute until the pork is warmed through. Serve immediately topped with a fried egg, chopped green onions, and crispy fried garlic.
Pork Adobo:
- Place cut pork shoulder in a large saute pan or sauce pot. Pour in water, vinegar, and sauce pot. Add garlic, peppercorn bag, and bay leaves.
- Set over medium-high heat and bring mixture to a boil. Reduce heat, cover pot, and let mixture simmer for 30-40 minutes until meat is tender. During cooking, occasionally turn pieces of meat for even braising.
- Taste sauce. Add additional soy sauce, vinegar, or water according to taste preferences. Before serving, remove black peppercorn bag and bay leaves.
Notes
- This works best with leftover adobo which has had time to fully absorb the flavors of the sauce.
- Use your choice of white rice. I recommend: Jasmine, short-grain rice or medium-grain rice.
- See pork adobo recipe post for more detailed instructions regarding ingredient choices and cooking methods.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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