Monday, January 25, 2010

Bagoong Fried Rice

Apparently this is very popular now in the Philippines. It's always on the menu and it's now an alternative choice from the normal fried rice. It wasn't that popular when I was still in the Philippines, but then again that was quite a while back.

So I googled it, that's how I found out it's very popular now in restaurants.

I think the secret of this recipe is to use pre-cooked bagoong already. One can easily buy pre-cooked bagoong now a days. I like to cook the bagoong myself because I like it a little more spicier than the next person. So, this is how I cooked my version of Bagoong Fried Rice.


3 tbsp cooking oil
3 cloves garlic, minced finely
1 large onion (2 medium), chopped finely
1 small chili, chopped finely (optional)
Left over pork adobo (3 -4 tbsp) or 50 g of chopped fresh pork
2 tbsp of pre-cooked (ginisa) bagoong
2 cups cooked rice, mashed


  1. Heat cooking oil in a wok.
  2. Add the garlic, cook until lightly brown.
  3. Add the onions and cook until transluscent.
  4. Add the fresh pork, if using. Stir until pork is cook.
  5. Add the chili, if using the left over adobo, add it now.
  6. Stir for a minute, then add the bagoong.
  7. Mix well then add the mashed rice.
  8. Mix thoroughly. Keep stirring until the rice is warm thoroughly.
  9. Serve it with thinly sliced green mango.

Since I didn't have green mango, I served mine with slices of tomatoes, cucumber and sliced fried eggs on the side. Remember, you might like yours a bit saltier, so if you think there's not enough bagoong taste, don't be afraid to experiment, especially if you are not using left over adobo. Enjoy.

Verdict: It was actually very yummy. It was a meal in itself. It's like eating fried rice, but a lot simpler to cook. Not too many ingredients.