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

Lunch/Dinner

Contains common allergens

Egg Seafood Shellfish

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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.

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