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Chicken-Pork Adobo Garlic Fried Rice

This easy Chicken-Pork Adobo Garlic Fried Rice starts with a with a layer of garlicky chicken or pork adobo slivers, shredded then pan-fried. The adobo goes from succulent slices to crisp strips smothered all over a bowl of “sinangag” (say ‘see-nah-ngag’) or the Filipino garlic fried rice. Like an old friend, this dish provides the kind of comfort a difficult day brings. Make this from leftovers of my past tried and true Filipino Adobo recipes:
Chicken Adobo with
Adobong Puti (White Adobo),
Paella de Adobo,
Pork Adobo with Bacon,  
Adobo Pork Tenderloin or Crispy
Chicken Adobo Flakes.  This is an AsianInAmericamag.com recipe and serves 2 to 4.
Cook Time15 mins
Total Time15 mins
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Chicken Pork Adobo Garlic Fried Rice
Servings: 2 people
Calories: 18kcal
Author: Asian in America - Elizabeth Ann Quirino


  • large skillet or wok


  • 1 cup shredded pieces chicken and pork adobo, in slim slivers
  • 4 cloves garlic, minced
  • 1/4 cup vegetable oil, divided, use half for garlic fried rice
  • 2 to 3 cups day-old cooked white rice, previously refrigerated
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper powder


  • Prepare adobo by taking some leftovers and shredding them into thin slivers, about 1 to 2 inches in length. Use a sharp knife if needed for uniform shredded slices, whether working with chicken or pork adobo. Drain shredded slices on paper towels to remove excess liquid. Set aside.
  • Over medium high heat, using a large, heavy stainless steel skillet, add the ¼ cup cooking oil. Heat oil to about 350 to 375 F (if measuring with a deep fat frying thermometer). If you have no thermometer, it will take approximately 5 to 6 minutes on medium high heat. The cooking oil must be the right temperature – not lukewarm or nearly burning. If not, the adobo flakes will not be crisp enough.
  • When the cooking oil is hot enough, add the shredded adobo flakes. Pan fry to a crisp for about 2 to 3 minutes, then remove from pan and drain on parchment or wax paper. Fry adobo in two batches so it can get crisp. Set aside. Discard half of the cooking oil from skillet, leaving only about 1/8 cup to cook garlic rice.
  • Using the same skillet, lower heat to medium-low, tilt the skillet to swirl the remaining 1/8 cup cooking oil around. Add the minced garlic and press the pieces slightly with a flat turner to flavor the oil. Do this for 1 to 2 minutes.
  • Add the day-old cooked rice to the skillet with garlic. Sprinkle salt and pepper all over. Mix rice well so the garlic-flavored oil coats all the grains. Blend well for about a minute. Toss in the crisp adobo flakes and spread all around the garlic rice. Serve hot for brunch or dinner.
  • Cook’s comments: This is a versatile rice dish and can be served with sunny side eggs, vegetables or any entrée desired. Use leftovers available for the garlic fried rice even if they are not adobo-flavored – it will be just as superb.

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    Serving: 100g | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Sodium: 1165mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.2mg