Adobo Rice
Adobo Rice is a Filipino fried rice made with leftover pork adobo, day-old white rice, toasted garlic, and oyster sauce.
Servings: 4 people
Calories: 465kcal
Cost: $
Equipment
- Wide pan or wok A wide cooking surface helps the rice fry instead of steam.
- Spatula For breaking up rice clumps and tossing the ingredients.
Ingredients
- 1/2 lbs pork adobo chopped
- 4 cups leftover white rice day-old preferred
- 1 head garlic crushed
- 2 tbsp oyster sauce
- 3 stalks green onions chopped, white and green parts separated
- 3 tbsp cooking oil
- Salt and ground black pepper to taste
Instructions
- Heat the cooking oil in a pan over medium heat.3 tbsp cooking oil
- Add the crushed garlic and cook until golden brown.1 head garlic
- Remove about three quarters of the garlic from the pan and set it aside on a small plate. This will be used as a topping later.1 head garlic
- Add the white parts of the green onions to the pan. Saute for 20 seconds.3 stalks green onions
- Add the leftover rice. Stir fry for 2 minutes while breaking up any clumps with the back of the spatula.4 cups leftover white rice
- Pour in the oyster sauce. Toss until the rice is evenly coated, then cook for 1 minute.2 tbsp oyster sauce
- Add the chopped pork adobo. Stir fry for 2 to 3 minutes, or until the pork is heated through and the flavor mixes well with the rice.1/2 lbs pork adobo
- Season with salt and ground black pepper to taste.Salt and ground black pepper
- Add the green parts of the onions and the toasted garlic that was set aside. Toss one last time, then transfer to a serving plate. Serve. Share and enjoy!3 stalks green onions, 1 head garlic
Notes
Make-ahead toasted garlic – Toast a large batch of crushed garlic in oil, drain, and store in an airtight jar in the fridge for up to 2 weeks. Saves time on busy mornings.
Use the adobo sauce – If your container of leftover adobo still has sauce, add 1 to 2 tablespoons along with the meat. It deepens the color and gives the rice more adobo flavor.
Frozen rice trick – Portion leftover rice flat in zip-top bags and freeze. Thawed frozen rice fries up drier than refrigerated rice and produces fewer clumps.
Doubling the recipe – Cook in two batches instead of one large batch. A crowded pan steams the rice instead of frying it.
Nutrition
Calories: 465kcal | Carbohydrates: 48g | Protein: 15g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 41mg | Sodium: 282mg | Potassium: 276mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg