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Binagoongan Fried Rice

Binagoongan Fried Rice

Binagoongan Fried Rice is a great use for day-old rice! Seasoned with shrimp paste and tasty pork, it's a full-flavored side dish or complete meal best enjoyed with chopped juicy tomatoes and tart mangoes.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 4 cup cooked cold rice
  • 0 canola oil
  • 0.5 lb pork belly, finely diced
  • 1 small onion, peeled and chopped
  • 2 clove garlic, peeled and minced
  • 1 Roma tomato, chopped
  • 2 tbsp ginisang" shrimp paste or "raw" shrimp paste
  • 1 tbsp vinegar
  • 1 tsp sugar
  • 1 large ripe but firm Philippine mango, peeled and julienned
  • 0 green onions, chopped

Instructions

  1. With hands, break rice until grains are separated and lump-free. Set it aside.

  2. Get a pan - medium heat and warm up oil. Add pork belly and Cook it until it gets lightly browned and cooked through.

  3. Sauté garlic, onion until they soften and smell nice.

  4. Add tomatoes and cook, mashing regularly with the back of the spoon, until softened.

  5. Add "ginisang" (sauteed) shrimp paste and cook for 1 to 2 minutes. Take them out of the pan.

  6. If using "Raw" shrimp paste, Add shrimp paste and Cook, stirring now and then, for about 3 to 5 minutes or until color darkens and browns. Add vinegar and sugar and allow to boil, without stirring, for about 1 to 2 minutes. Keep cooking, stirring occasionally, until most of the liquid is absorbed. Take them out of the pan.

  7. Heat a wok or wide skillet on high heat until very hot. Add 1 tablespoon of oil and swirl to coat bottom of the skillet and heat oil until the bottom of pan appears to shimmer.

  8. Toss in the rice and spread on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then toss to redistribute, breaking apart pieces with back of spoon.

  9. Spread rice on surface again for about 45 seconds and then toss to redistribute. Repeat a few times until rice is lightly toasted and heated through.

  10. Add pork and shrimp paste mixture.. Keep cooking, tossing gently to combine, for about 1 to 2 minutes until rice is coated with shrimp paste and heated through.

  11. Move it to a serving platter and garnish with julienned mangoes and chopped green onions. Serve while hot.