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
- Heat cooking oil in a wok.
- Add the garlic, cook until lightly brown.
- Add the onions and cook until transluscent.
- Add the fresh pork, if using. Stir until pork is cook.
- Add the chili, if using the left over adobo, add it now.
- Stir for a minute, then add the bagoong.
- Mix well then add the mashed rice.
- Mix thoroughly. Keep stirring until the rice is warm thoroughly.
- 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.