Every Filipino kitchen has a version of this moment: you open the fridge the morning after making adobo and there it is, the container with leftover meat and that dark, glossy sauce. You make garlic rice. You add the adobo. You fry an egg. That's it. That's chicken adobo fried rice, and it might be the best 15 minutes of cooking you do all week.
This is one of those dishes that doesn't feel like a leftover meal. It feels intentional. The leftover adobo sauce, already reduced down with soy sauce, vinegar, and garlic is so concentrated that just a few spoonfuls transforms plain rice into something completely different. That sauce is the real secret here, not the technique.
Filipinos call the breakfast format adsilog: adobo, sinangag (garlic fried rice), and itlog (fried egg). Jollibee even has their own version. This recipe gives you all three components in a single pan, in about 15 minutes, using what's already in your fridge.
If you need the adobo itself, start with my Filipino chicken adobo or make the tangy, turmeric-forward adobong dilaw for a variation that looks stunning as a fried rice.
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Jump to:
- The Adobo Sauce Matters
- What You'll Need
- If You Only Have Fresh Rice
- How To Make Chicken Adobo Fried Rice
- Serving It Like a Filipino Breakfast (Adsilog)
- Variations
- Storage
- What If I Don't Have Leftover Adobo?
- Recipe FAQ
- More Adobo and Filipino Recipes
- Did you try this recipe?
- Recipe Card
- How to Make Filipino Chicken Adobo Fried Rice (Easy Recipe)
The Adobo Sauce Matters
The sauce is what really makes this fried rice. The leftover meat is great, but the adobo sauce is where all the flavor is. Once it hits the pan, it coats the rice with that soy, vinegar, and garlic richness that makes the whole dish work.
If your adobo has been in the fridge, the sauce may look thicker or a little gelatinous. That’s exactly what you want. Scoop in the sauce right along with the meat and do not hold back.
What You'll Need
- Leftover chicken adobo: about a cup, diced or shredded. Chicken and pork combination works just as well. What you're really after is the meat plus as much of that sauce as you have. For the best flavor, use Filipino soy sauce brands like Datu Puti or Silver Swan in your adobo — they have a depth that Kikkoman doesn't quite replicate in this context.
- Day-old rice: cold, slightly dried-out rice is what you want for fried rice. The dryness is what lets it crisp up in the pan instead of steaming and clumping. See below if all you have is fresh rice.
- Garlic: at least 3 cloves, minced. More is better! Garlic is non-negotiable in sinangag.
- Neutral cooking oil: avocado oil, vegetable oil, or any other high-smoke-point neutral oil. Not olive oil, which has too low a smoke point for high-heat frying.
- Green onions: optional, for garnish. Fresh, bright, and they make the plate look like you tried.
- Salt and pepper: taste first before adding salt. The adobo sauce already carries a lot of sodium.
See recipe card for quantities.
If You Only Have Fresh Rice
Day-old rice is ideal, but if all you have is freshly cooked rice, you can make it work. Spread the hot rice in a thin, even layer on a sheet pan and put it in the freezer for 10 to 15 minutes, or in the fridge for 20 to 30 minutes. The cold air dries out the surface moisture and firms up the grains enough to fry without turning mushy. It's not perfect, but it's close.
How To Make Chicken Adobo Fried Rice
- Prep Ingredients: Dice or shred the leftover adobo meat. Break up clumps of rice with a fork or your hands.
- Cook Garlic: Heat cooking oil in a large skillet over medium-high heat. Sauté garlic until fragrant.
- Add Adobo: Add the diced or shredded adobo meat and some adobo sauce to the pan and cook until heated through and slightly crispy.
- Fry Rice: Add the cooked rice to the pan. Stir-fry, ensuring the rice mixes well with the adobo and vegetables.
- Season and Garnish: Add, green onion, salt and pepper to taste.
- Serve: Serve hot and enjoy your flavorful adobo fried rice!
Serving It Like a Filipino Breakfast (Adsilog)
The classic way to eat adobo fried rice is as part of adsilog — adobo, sinangag, itlog. Fry an egg sunny-side-up or over-easy, set it on top of the rice, and let the yolk break into everything. That's the full picture.
Other good pairings: a side of atchara (pickled green papaya) for a tangy, crunchy contrast. A drizzle of chili garlic oil if you want heat. A simple cucumber salad if you want something fresh and light alongside.
For a fuller meal, pair with chicken inasal or grilled pork chops on the side.
Variations
- With a Fried Egg (Adsilog-Style). Fry an egg sunny-side-up or over-easy in a separate pan while the rice finishes. Slide it on top to serve. This is the standard.
- Adobo Fried Rice with Pineapple. Add a few chunks of pineapple when you add the meat. The sweetness plays against the vinegar tang in the adobo sauce beautifully. Pairs especially well if you made adobo with pineapple to begin with.
- Spicy Version. Add sliced bird's eye chili or a spoonful of chili garlic oil when you add the rice.
- Vegetarian. Use tofu adobo or tempeh instead of chicken. Add diced bell peppers, peas, or whatever vegetables you have on hand.
- Scrambled Egg Inside. Push the rice to the sides of the pan, crack two eggs into the center, scramble them briefly, and then fold into the rice before the egg fully sets. Creamy, fast, and very satisfying.
- With Anchovies Fried Rice Technique. If you want an extra garlicky base, follow the sinangag na dilis method for the garlic rice layer before adding the adobo.
Storage
Store leftover adobo fried rice in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months — thaw overnight in the fridge before reheating.
To reheat, use a hot skillet or wok with a small splash of oil over medium heat, stirring for 3 to 4 minutes until heated through. The pan method revives some of the crispiness that the microwave loses.
What If I Don't Have Leftover Adobo?
You can make a quick concentrated adobo specifically for this recipe. Simmer chicken thighs, rotisserie chicken or pork with soy sauce, vinegar, garlic, a bay leaf, and black pepper over medium heat for 15 to 20 minutes until the sauce reduces by half and the meat is cooked through. Let it cool slightly, shred the meat, and use it exactly as you would leftovers. The flavor won't be as deep as a full slow-cooked batch, but it works well.
Recipe FAQ
Adobo Fried Rice is a delicious dish made by stir-frying leftover adobo with day-old rice, resulting in a flavorful, savory meal.
It's best to use day-old rice as it’s drier and less sticky, making it perfect for fried rice. Fresh rice may turn out mushy.
You can use any type of adobo, whether it's chicken, pork, or even a combination of both. The key is to use the flavorful adobo sauce and meat.
Yes, you can add veggies like diced bell peppers, peas, or carrots to add color and extra nutrition to your fried rice.
Adobo sauce is already quite flavorful, so taste your fried rice as you cook. You can adjust the saltiness by adding a little more rice if needed.
Yes, Adobo Fried Rice can be made ahead and stored in the refrigerator for up to three days. Reheat it in a pan over medium heat before serving.
his dish pairs well with fried eggs, pickled vegetables, or a simple salad to balance the rich flavors.
Yes, you can freeze Adobo Fried Rice in an airtight container for up to one month. Thaw it in the refrigerator before reheating.
It can be, depending on the ingredients used in your adobo sauce. Make sure to use gluten-free soy sauce or tamari if you need a gluten-free dish.
To achieve crispy rice, spread the rice evenly in the pan and cook without stirring for a few minutes to let it crisp up before tossing.
More Adobo and Filipino Recipes
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Recipe Card
How to Make Filipino Chicken Adobo Fried Rice (Easy Recipe)
Equipment
- 1 skillet or wok
Ingredients
- 1 cup Leftover Chicken and Pork Adobo diced or shredded
- 2 cups Cooked Rice Preferably day-old rice
- 3 cloves Garlic minced
- 2 tablespoon Cooking Oil avocado oil or any neutral oil
- Green Onion for garnish
- Salt and Pepper to taste
Instructions
- Prep Ingredients: Dice the leftover adobo meat. Break up clumps of rice with a fork.
- Cook Garlic: Heat cooking oil in a large skillet over medium-high heat. Sauté garlic until fragrant.
- Add Adobo: Add the diced adobo meat and some adobo sauce to the pan and cook until heated through and slightly crispy.
- Fry Rice: Add the cooked rice to the pan. Stir-fry, ensuring the rice mixes well with the adobo and vegetables.
- Season: Add to salt and pepper to taste.
- Garnish and Serve: Garnish with chopped green onions if desired. Serve hot and enjoy your flavorful adobo fried rice!
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