Filipino Beef Adobo Fried Rice
Beef adobo brings a richer, deeper flavor than the chicken version, and turning the leftovers into fried rice makes it a complete, hearty weeknight meal.
Why This Recipe Works
Beef adobo brings a richer, deeper flavor than the chicken version, and turning the leftovers into fried rice makes it a complete, hearty weeknight meal.
Ingredients
- 2 lb beef chuck, cubed
- 1/2 cup soy sauce
- 1/3 cup white vinegar
- 6 cloves garlic, minced
- 3 bay leaves
- 1 tsp whole black peppercorns
- 1 cup water
- 4 cups cooked day-old rice
- 2 tbsp oil
- 4 eggs, fried
- 1/4 cup chopped scallions
Instructions
- Combine beef, soy sauce, vinegar, garlic, bay leaves, peppercorns, and water in a pot. Bring to a boil without stirring, then cover and simmer 35-40 minutes until beef is fork-tender.
- Uncover and reduce the sauce until thick and glossy, then chop or shred the beef.
- Heat oil in a wok, fry garlic until golden, then add day-old rice and fry until heated through.
- Toss the beef adobo back into the rice with a few spoonfuls of the reduced sauce.
- Top each bowl with a crispy fried egg and scallions.
- Serve hot with extra adobo sauce on the side.
Tips for Best Results
Braising the beef low and slow until fork-tender is the key step - rushing it will leave the meat tough.
Filipino Beef Adobo Fried Rice
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Difficulty: Easy
Ingredients
- 2 lb beef chuck, cubed
- 1/2 cup soy sauce
- 1/3 cup white vinegar
- 6 cloves garlic, minced
- 3 bay leaves
- 1 tsp whole black peppercorns
- 1 cup water
- 4 cups cooked day-old rice
- 2 tbsp oil
- 4 eggs, fried
- 1/4 cup chopped scallions
Instructions
- Combine beef, soy sauce, vinegar, garlic, bay leaves, peppercorns, and water in a pot. Bring to a boil without stirring, then cover and simmer 35-40 minutes until beef is fork-tender.
- Uncover and reduce the sauce until thick and glossy, then chop or shred the beef.
- Heat oil in a wok, fry garlic until golden, then add day-old rice and fry until heated through.
- Toss the beef adobo back into the rice with a few spoonfuls of the reduced sauce.
- Top each bowl with a crispy fried egg and scallions.
- Serve hot with extra adobo sauce on the side.
Ingredients
- Combine beef, soy sauce, vinegar, garlic, bay leaves, peppercorns, and water in a pot. Bring to a boil without stirring, then cover and simmer 35-40 minutes until beef is fork-tender.
- Uncover and reduce the sauce until thick and glossy, then chop or shred the beef.
- Heat oil in a wok, fry garlic until golden, then add day-old rice and fry until heated through.
- Toss the beef adobo back into the rice with a few spoonfuls of the reduced sauce.
- Top each bowl with a crispy fried egg and scallions.
- Serve hot with extra adobo sauce on the side.
Instructions
- Combine beef, soy sauce, vinegar, garlic, bay leaves, peppercorns, and water in a pot. Bring to a boil without stirring, then cover and simmer 35-40 minutes until beef is fork-tender.
- Uncover and reduce the sauce until thick and glossy, then chop or shred the beef.
- Heat oil in a wok, fry garlic until golden, then add day-old rice and fry until heated through.
- Toss the beef adobo back into the rice with a few spoonfuls of the reduced sauce.
- Top each bowl with a crispy fried egg and scallions.
- Serve hot with extra adobo sauce on the side.
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