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Ultra kawaii Filipino adobo fried rice drenched in glossy adobo sauce, topped with green onions, crispy garlic, a runny fried egg, sesame seeds, chili slices, and a calamansi wedge on a pastel background.
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🇵🇭 Filipino Adobo Fried Rice (Adobo Sinangag)

This Filipino Adobo Fried Rice is a savory, garlicky dish inspired by the bold flavors of classic adobo. Fluffy day-old rice is tossed with tender adobo-style chicken or pork, soy sauce, tangy vinegar, and aromatic garlic for a comforting, deeply flavorful meal. Perfect for using up leftovers, this easy fried rice is crispy on the edges, rich in umami, and delicious any time of day.
Course Breakfast, Main Course, Side Dish
Cuisine Asian-inspired, Filipino, Southeast Asian
Keyword adobo rice, adobo sinangag, chicken adobo fried rice, easy fried rice recipe, Filipino adobo fried rice, Filipino comfort food, Filipino fried rice, garlic fried rice Filipino, leftover adobo recipe, pork adobo fried rice, savory rice dish, sinangag recipe, sugar cloud baking
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 500kcal
Cost $11 for entire recipe

Equipment

  • large skillet or wok
  • medium saucepan or pot
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • measuring cup
  • Measuring spoons

Ingredients

Adobo-Style Protein

  • 1 lb chicken thighs or pork belly diced
  • â…“ cup soy sauce
  • â…“ cup cane vinegar or white vinegar
  • 1 tbsp brown sugar
  • 5 cloves garlic minced
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • ½ cup water

Fried Rice

  • 4 cups cooked day-old jasmine rice
  • 2 tbsp neutral oil
  • 1 small onion diced
  • 4 cloves garlic minced
  • 2 tbsp reserved adobo sauce
  • Salt to taste

Optional Add-Ins

  • Green onions
  • Fried egg
  • Chopped scallions
  • Calamansi or lime wedges

Instructions

Cook the Adobo

  • In a pot, combine chicken or pork, soy sauce, vinegar, brown sugar, garlic, bay leaves, peppercorns, and water. Bring to a simmer and cook 20–25 minutes until meat is tender and sauce reduces slightly. Remove bay leaves. Reserve 2 tablespoons of sauce.

Crisp the Meat

  • Heat oil in a skillet. Add cooked adobo meat and sear until lightly crispy. Remove and set aside.

Make the Fried Rice

  • In the same pan, add more oil if needed. Sauté onion and garlic until fragrant. Add rice and spread it out. Let it crisp slightly before stirring.

Combine & Season

  • Return adobo meat to the pan. Drizzle in reserved adobo sauce and toss to coat evenly. Adjust seasoning with salt if needed.

Serve

  • Top with green onions and a fried egg. Serve hot with calamansi or lime.

Notes

  • Day-old rice is key: Chilled, leftover rice prevents sogginess and gives the best fried-rice texture with lightly crispy edges.
  • Adobo flavor balance: The combination of soy sauce and vinegar should taste bold but not sour—adjust with a pinch of sugar if needed.
  • Protein choice: Chicken thighs stay juicy, while pork belly adds richness. Use what you love or what you have on hand.
  • Garlic-forward: Filipino fried rice is meant to be garlicky—don’t be shy with the garlic for authentic flavor.
  • Crispy bits are good: Let the rice sit undisturbed for short moments while cooking to develop toasty, flavorful edges.
  • Make it breakfast-style: Top with a sunny-side-up egg and serve with sliced tomatoes or cucumbers for a classic Filipino touch.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best texture.