Filipino

Serving

Filipino Quick & easy

Bagoong Rice

Name: Bagoong Rice
Total time: 20 min
Yield: 1 servings
Cuisine: Filipino
Ingredients: 4 cups day-old cold white rice, grains separated; 3 tbsp sweet or regular sautéed shrimp paste (bagoong alamang); 1/2 head of garlic, minced; 1 small green mango, julienned or cubed; 2 eggs, beaten and scrambled; 1/2 lb pork belly or liempo, thinly sliced and fried (optional); 2 tbsp cooking oil

Savory fried rice flavored with fermented shrimp paste, often topped with mango and egg.

20 minutes

Serves 1

Dinner/Lunch

9 min prep

15 min cook

Contains common allergens

Egg Seafood Shellfish

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

5 steps

1
Prepare Toppings: Scramble the eggs in a pan, slice thinly, and set aside. Fry the pork belly until crispy and set aside. Slice the green mango.
2
Sauté Aromatics: Heat oil in a large wok over medium-high heat. Add the minced garlic and sauté until fragrant and lightly golden (do not burn).
3
Toast the Shrimp Paste: Add the shrimp paste to the wok. Sauté for 1-2 minutes until it becomes very aromatic and slightly darker in color.
4
Fry the Rice: Add the cold, separated rice to the wok. Toss vigorously, breaking up any clumps with the back of a spatula. Ensure every grain of rice is evenly coated with the pinkish-brown shrimp paste. Stir-fry for 5-7 minutes until the rice is heated through and slightly toasted.
5
Garnish and Serve: Transfer the fragrant rice to a serving platter. Artfully arrange the scrambled egg strips, crispy pork belly, and tart green mango on top. The sourness of the mango perfectly cuts through the salty richness of the rice.

Bagoong Rice — plated and served — Serving moment. How Bagoong Rice looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

67/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 64

Great leftovers 50

Pantry-friendly 62

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

3785

Calories

135 g

Protein

623 g

Carbs

75 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Bagoong Rice is fried rice seasoned with sauteed shrimp paste, a salty, savory base that turns the rice golden-brown and deeply flavorful. It is often the centerpiece of a binagoongan platter, ringed with green mango, fried pork, and egg. The dish shows how a single fermented condiment can carry a whole plate.

Listahan note

This version sautes the shrimp paste until fragrant before tossing in cold rice, then balances the salt with sweet-tart green mango and a scrambled egg.

Technique cues

Use cold day-old rice so the grains fry separate rather than clumping.
Saute the bagoong until fragrant and slightly caramelized before adding rice.
Balance the salty rice with sour green mango at the table.

Kitchen flow

Parallel prep: Saute the bagoong and prep the mango while the pan heats.
Make-ahead: Cook rice the day before; the actual fry takes minutes.
Leftover move: Top leftover bagoong rice with a fried egg for a fast meal.
Cleanup rhythm: Deglaze the pan used for Bagoong Rice with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the sweet or regular sautéed shrimp paste. Plan around the fry; that's the slow part.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Day-old rice

Base

Purpose: Dry, separate grains fry up well instead of turning gummy.

Handling: Break up clumps before adding to the hot pan.

Adaptation: Chill fresh rice on a tray for an hour in a pinch.

Shrimp paste (bagoong)

Signature seasoning

Purpose: Provides the salty, savory backbone and golden color.

Handling: Saute in oil until fragrant before adding rice.

Adaptation: Use a sweet sauteed bagoong for a milder, sweeter rice.

Green mango

Sour accent

Purpose: Cuts the saltiness with bright acidity.

Handling: Julienne and serve alongside or fold in at the end.

Adaptation: A squeeze of calamansi adds acidity if mango is unavailable.

Egg

Richness

Purpose: Adds body and softens the salty edge.

Handling: Scramble and fold through, or top each plate with a fried egg.

Adaptation: Omit for an egg-free version.

Technique notes

Bloom the bagoong well; raw shrimp paste tastes flat and sharp.
Keep the rice moving in a hot pan so it toasts evenly.
Do not over-salt; the bagoong already carries plenty.

Ingredient swaps

Shellfish-free direction: This dish centers on shrimp paste; for a shellfish-free plate, make plain garlic fried rice instead.
Egg-free direction: Skip the egg and add fried pork or tofu for protein.
Milder direction: Use a sweet sauteed bagoong for a gentler, sweeter flavor.

Serve alongside

Green mango
Fried pork (lechon kawali)
Fried egg
Grilled fish
Cold water
Iced tea
Calamansi juice

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 3 days in a sealed container.
Reheat in a hot pan with a splash of water to refresh the grains.
Freezing is not recommended, as fried rice loses texture.

Equipment

Large wok or skillet
Spatula
Cutting board
Small pan for egg

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