Best Pork Adobo Fried Rice Recipe

If you’ve ever had a bowl of fried rice that made you pause and smile after the first bite, Pork Adobo Fried Rice is exactly that kind of dish. It’s comforting and bold, deeply savory yet bright, and it comes together with the kind of confidence only a beloved leftover can bring. Think garlicky rice, jewel-like bites of tender pork, and that unmistakable adobo tang that wakes everything up. In a single pan, you get texture, aroma, and flavor that feel both familiar and exciting.

This recipe walks you through making an unforgettable fried rice that puts leftover pork adobo to work in the most delicious way. Expect a balanced, layered dish with crispy bits, fluffy grains, and just the right glossy finish. If you don’t have leftovers, don’t worry—I’ll share a quick path to getting adobo on the table. Let’s make something warm, satisfying, and irresistibly shareable.

What Makes This Pork Adobo Fried Rice Irresistible

At its heart, Pork Adobo Fried Rice is about honoring flavor. The richness of soy and garlic meets the gentle lift of vinegar, and the rice carries it all beautifully. You get the soul of Filipino adobo—savory, tangy, aromatic—woven through a fried rice that’s crisp in places and tender in others. It’s the kind of meal that feels resourceful and generous: a clever use of leftovers that doesn’t taste like leftovers at all.

It also scales well. Make it for two and keep it intimate, or bring it to the table for a family dinner. It reheats nicely for lunch, and it’s a reliable way to feed hungry friends quickly. If you love one-pan meals with depth and personality, this is the dish you’ll come back to again and again.

What You’ll Need to Cook It

• Day-old cooked jasmine rice (4 cups) — Lightly dried-out rice fries better, giving you distinct grains and a subtle crispness.
• Leftover pork adobo, chopped (2 cups, about 300 g) — The star; tender pork adds savory depth and meaty bites throughout.
• Reserved adobo sauce (1/4–1/3 cup) — Concentrated flavor that seasons the rice and ties everything together.
• Eggs (2 large) — Add richness and body; scrambled and folded in for soft curds.
• Garlic (6 cloves, finely chopped) — Builds fragrance and the signature garlicky backbone of the dish.
• Yellow onion (1 small, diced) — Sweetens as it cooks, softening the savory edges.
• Scallions (4 stalks, sliced) — Fresh, green finish; use whites in the sauté and greens for garnish.
• Neutral oil (2 tablespoons) — High-heat frying without overpowering the other flavors; canola or peanut oil work well.
• Soy sauce (1–2 tablespoons) — Fortifies savoriness; use to adjust saltiness near the end.
• Cane or white vinegar (1 teaspoon, optional) — A bright little lift if your adobo sauce needs extra tang.
• Freshly ground black pepper (1/2 teaspoon) — Adds warmth and balance to the soy-vinegar notes.
• Pinch of sugar (1/2 teaspoon, optional) — Rounds out sharp edges and enhances the caramelization.
• Frozen peas or diced carrots (1 cup, optional) — Gentle sweetness and color; optional but lovely.
• Fish sauce (1 teaspoon, optional) — An umami nudge for deeper, more complex seasoning.
• Calamansi, lime, or lemon wedges (to serve) — A squeeze at the table brightens every bite.

No leftover adobo? Make a quick version: simmer 500 g pork shoulder chunks with 1/3 cup soy sauce, 1/4 cup vinegar, 5 crushed garlic cloves, 2 bay leaves, 1 teaspoon peppercorns, 1/2 cup water, and 1 teaspoon sugar for 35–45 minutes until tender. Reduce the liquid to a glossy sauce and proceed with the recipe.

How to Cook It, Step by Step

1. Fluff and dry your rice. If your rice is clumpy, gently break it up with your fingers or a fork. If it feels moist, spread it on a tray for 15–20 minutes to air-dry while you prep the other ingredients. Dry rice is the secret to non-soggy fried rice.
2. Prep the star players. Chop the pork adobo into small, bite-size pieces. Separate your scallion whites and greens. Beat the eggs with a pinch of salt and pepper in a small bowl.
3. Warm the adobo sauce. In a small saucepan or microwave-safe cup, warm the reserved adobo sauce until it’s pourable. Taste it—if it’s very salty, you’ll use less soy later; if it needs brightness, stir in that optional 1 teaspoon of vinegar.
4. Get the pan hot. Heat a large wok or wide skillet over medium-high until it’s almost smoking. Add 1 tablespoon oil and swirl to coat.
5. Scramble the eggs. Pour in the beaten eggs and let them set for 10–15 seconds. Scramble gently into soft curds, then transfer to a plate. This keeps them tender and prevents overcooking.
6. Aromatics time. Add the remaining 1 tablespoon oil. Toss in the onion and cook 1–2 minutes until translucent. Add the garlic and scallion whites, stirring for 30–45 seconds until fragrant but not browned.
7. Crisp and wake the pork. Add the chopped adobo pork and cook, stirring, for 1–2 minutes. You’re warming it through and encouraging little caramelized edges that add incredible flavor.
8. Rice in, heat high. Crank the heat to high. Add the rice and gently break up any remaining clumps with a spatula. Fold and toss until everything is evenly distributed. Don’t stir constantly—give the rice 20–30 seconds at a time to make contact with the pan and toast.
9. Sauce and season. Drizzle the warmed adobo sauce evenly over the rice. Toss to coat. Taste. If it needs more savory depth, add soy sauce a teaspoon at a time. For umami complexity, add fish sauce now if using. If the flavors feel sharp, add the pinch of sugar.
10. Optional veggies. If you’re using peas or carrots, add them now and stir-fry for 1–2 minutes until heated through. Keep the rice moving enough to prevent sticking, but let it sit occasionally to build those tasty toasty bits.
11. Press and char lightly. Spread the rice in an even layer and let it cook undisturbed for 45–60 seconds. This lets the bottom lightly crisp. Repeat once or twice, scraping up the toasted bits as you go.
12. Finish and serve. Fold the scrambled eggs back into the rice. Add the scallion greens and a few grinds of pepper. Taste one last time and adjust—maybe a touch more soy, or a squeeze of citrus at the table. Serve hot, garnished with extra scallions and lime or calamansi wedges.

Prep, Cook Time, and When It’s Ready

Prep time: 15–20 minutes (includes chopping and rice fluffing)

Cook time: 12–15 minutes for the fried rice; add 35–45 minutes if making quick adobo from scratch

Total time: 30–35 minutes (with leftovers) or about 70–80 minutes (if making adobo)

Servings: 4 generous bowls

The dish is ready to enjoy the moment the scallions hit the pan and the rice is glossy and evenly coated. If you like a slightly crisper texture, give it one last 45-second press in the pan before plating. It’s at its best fresh off the heat, but leftovers reheat well in a hot skillet with a splash of water to re-steam the grains.

Pro Tips for Getting It Just Right

• Work with day-old rice. Freshly cooked rice is too moist and clumps easily. If you only have fresh rice, spread it on a tray and chill it, uncovered, for 2–3 hours or freeze for 20–30 minutes to dry slightly.
• Use high heat and a wide pan. Space is essential. Crowding traps steam, making the rice soggy. A wok is ideal, but a large skillet works well.
• Season gradually. Adobo sauce varies in saltiness. Add soy and fish sauce in small amounts, tasting as you go.
• Don’t over-stir. Give the rice brief rests against the hot surface to develop toasty bits. Those little caramelized spots are packed with flavor.
• Balance with acid and sweetness. A tiny splash of vinegar and a pinch of sugar can subtly round and lift the dish, especially if your sauce is very intense.
• Keep eggs tender. Cook them first, just set, and fold them in at the end so they stay silky.
• Cut pork into small pieces. Smaller bites distribute better and create more surface area for caramelization.
• Have everything ready before you start. Fried rice moves fast. Pre-measure sauces and chop aromatics so you can cook confidently.

Nutrition at a Glance

Approximate nutrition per serving (4 servings total):

• Calories: 500–600
• Protein: 28–32 g
• Carbohydrates: 55–60 g
• Total Fat: 17–22 g
• Fiber: 2–3 g
• Sodium: 900–1400 mg (varies with soy and adobo sauce)

These values will vary based on your pork cut, how fatty your adobo is, and how much sauce you use. If you’d like a lighter version, use a leaner pork cut, reduce oil by 1 teaspoon, and add extra vegetables like peas, carrots, or shredded cabbage.

Your Questions, Answered

Can I make this with chicken adobo instead of pork?

Absolutely. Chicken adobo works beautifully and tends to be a little lighter. Use boneless, skinless thighs for tender bites, and follow the same steps. If your chicken adobo is very saucy, start with less liquid and add more as needed.

What if I don’t have day-old rice?

You can make a workable substitute by spreading fresh-cooked rice on a tray and chilling it, uncovered, for 2–3 hours. In a pinch, place the tray in the freezer for 20–30 minutes. The goal is to reduce surface moisture so the grains fry instead of steam.

How do I store and reheat leftovers?

Cool completely and refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet with a teaspoon of water to re-steam the grains, or microwave covered until hot. A quick squeeze of citrus at serving time brings flavors back to life.

A Few Parting Bites

Pork Adobo Fried Rice is the kind of meal that feels like a small celebration—simple ingredients transformed by care, heat, and a little time at the stove. It’s a terrific way to make the most of leftovers while treating yourself to something deeply satisfying. Share it with family, bring it to a potluck, or keep it all to yourself for a cozy night in. Either way, this bowl delivers comfort and character in every bite.

I hope this recipe becomes a staple in your kitchen, a go-to when you want something hearty, easy, and full of flavor. Enjoy the process, season as you go, and don’t be afraid to make it your own. Happy cooking—and here’s to many delicious bowls ahead.