Bagoong Fried Rice

“Bagoong” or most commonly known as “Fermented Shrimp Paste” is a popular condiment used by most of the Filipinos. I personally have tried this one with a pork tidbits and it’s perfectly awesome! Quarant-Rice Lovers should not miss this out!

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Photo Credit: www.angsarap.net

INGREDIENTS:

  • 5 cups cold leftover rice
  • 2 cups pork belly, sliced into small cubes
  • 3 eggs, lightly beaten
  • 2–3 tbsp bagoong (shrimp paste)
  • 2 pcs semi ripe mangoes, sliced
  • 2 stalks spring onions, chopped
  • garlic, minced
  • salt
  • freshly ground black pepper
  • oil

PROCEDURES:

  1. In a mixing bowl marinate cubed pork belly in salt, freshly ground black pepper and sesame oil for at least 30 minutes in room temperature.
  2. Prepare a hot wok with 2 tbsp oil, add pork and fry until golden brown in colour.  Remove from wok then set aside.
  3. Add garlic and fry until golden brown in colour.
  4. Add rice and bagoong, mix well until rice is coated evenly with the shrimp paste.  Stir fry continuously for 3 minutes, push rice to the side pour beaten eggs, once eggs are cooked mix it with the rice separating them to pieces as you mix. Continue to stir fry for a minute then add the cooked pork and spring onions, mix to combine.  Season with salt and freshly ground black pepper.
  5. Place in plate then top with sliced mangoes. Read more here

Written by

Anamae Torda

An Accountant who is currently engaged in Hotel Industry. She loves to feature stories that capture her deepest interest. She also likes to play acoustic guitar during her idle time. She has a dream of composing her original songs. She's also a tea lover.