Sunday mornings were always special because that’s when Papa would transform our leftover rice into something special. While most families made traditional garlic fried rice, my father had his own signature twist. He’d reach for the bagoong – that precious jar of fermented shrimp paste that made my mother worry about the house smelling too strong (but we never cared).
The secret, he’d tell me while tossing cubes of pork belly in his well-seasoned wok, is to let the bagoong dance with the rice before adding anything else. He wasn’t just teaching me a recipe, he was sharing his culinary wisdom, passed down from his own father.
The addition of sweet, semi-ripe mangoes wasn’t traditional – it was his creative touch, inspired by a breakfast he had in Cebu during his merchant marine days.
Why You’ll Love This Recipe
- Perfect balance of textures: crispy pork, fluffy rice, and tender mangoes
- Complex flavor profile combining salty, sweet, and umami elements
- Easy to customize with various proteins and vegetables
- Great way to use leftover rice
- Authentic Filipino breakfast experience
Bagoong Fried Rice (Sinangag na May Bagoong)
Equipment
- Large wok or deep skillet (kawali) for even heat distribution and proper stir-frying
- Sharp knife (kutsilyo) for cutting pork and mangoes
- Wooden spatula (sandok) for stir-frying without damaging the rice
- Mixing bowls (mangkok) for marinating pork and beating eggs
- Measuring spoons (kutsarita/kutsara na panukat) for precise seasoning
- Cutting board (Sangkalan) for preparation work
Ingredients
- 5 cups cold leftover rice kanin
- 2 cups pork belly liempo, sliced into small cubes
- 3 eggs itlog, lightly beaten
- 2-3 tbsp bagoong alamang fermented shrimp paste
- 2 pcs semi-ripe mangoes mangga, sliced
- 2 stalks spring onions sibuyas na mura, chopped
- 4 cloves garlic bawang, minced
- Salt asin
- Freshly ground black pepper paminta
- Cooking oil mantika
- 1 tsp sesame oil optional
Instructions
- Set your prep station first: gather cold leftover rice, cut pork belly into small cubes, beat the eggs, slice mangoes, chop spring onions, and mince garlic.
- In a bowl, mix pork cubes with salt, black pepper, and sesame oil. Let this sit for 30 minutes.
- Heat your wok or large pan over high heat. Add oil and fry the marinated pork until golden brown and crispy, about 5-7 minutes. Remove pork and set aside.
- In the same wok, fry minced garlic until light golden. Add your cold rice and bagoong. Keep stir-frying for 3 minutes, making sure the rice gets evenly coated with bagoong.
- Push all the rice to one side of the wok. Pour beaten eggs into the empty space. Once the eggs start to set, break them up and mix with the rice.
- Add back your crispy pork and spring onions. Season with salt and pepper as needed. Give everything a final stir for about a minute.
- Transfer to serving plates and top with sliced mangoes. Serve hot.
- For the best texture, make sure your rice is cold from the fridge and your wok is very hot before cooking. If the rice starts sticking together, add a little more oil and break up any clumps with your spatula.
- This makes enough for 5 servings. You can keep leftovers in the fridge for up to 3 days, but the mangoes should be added fresh when serving.
Tips from Lola’s Kitchen
- Use day-old rice stored in the refrigerator for best results
- Break up any rice clumps before cooking
- Toast the bagoong slightly before mixing with rice to enhance flavor
- Choose mangoes that are firm but slightly yielding for the perfect sweetness
- Don’t overcrowd the wok – cook in batches if necessary
Traditional Serving Suggestions
- Serve with fried egg (itlog na prito) on top
- Pair with garlic vinegar (suka na may bawang) on the side
- Add fresh tomato slices or cucumber
- Complement with dried fish (tuyo) or beef tapa
Troubleshooting
- Rice too sticky? Use less oil and ensure rice is cold
- Bagoong too salty? Balance with more rice or add a squeeze of calamansi
- Pork not crispy? Ensure oil is hot enough and don’t overcrowd the pan
- Mangoes too ripe? Use them as a side garnish instead of mixing in
Ingredient Alternatives
- Pork belly → Chicken, shrimp, or tofu
- Bagoong alamang → Bagoong isda or fish sauce (patis)
- Semi-ripe mangoes → Green papaya or green mango
- Spring onions → Leeks or red onions
Storage & Reheating
- Store in an airtight container in the refrigerator for up to 3 days
- Reheat in a pan over medium heat with a splash of water
- Not recommended for freezing due to texture changes
Variations
- Spicy Version: Add chopped bird’s eye chilies (siling labuyo)
- Seafood Version: Use shrimp bagoong and add squid or shrimp
- Vegetarian Option: Replace pork with mushrooms and use vegetarian bagoong
- Premium Version: Add green mango and salted egg (itlog na maalat)
FAQs
- Can I use fresh rice?
- No, fresh rice will become mushy. Use day-old rice for best results.
- Why add mango?
- The sweetness balances the salty bagoong and adds fresh texture.
- How spicy is this dish?
- It’s not spicy, but you can add chilies to taste.
- Can I make this in advance?
- Yes, but add fresh mangoes just before serving.
- What type of bagoong is best?
- Pink or red shrimp bagoong (bagoong alamang) is traditional.
Nutrition
The Story Behind Bagoong Fried Rice
Bagoong Fried Rice stands as a testament to Filipino culinary ingenuity, representing the evolution of traditional sinangag (garlic fried rice) into a more complex and flavorful dish. This breakfast staple emerged from the resourceful kitchens of Filipino households, where cooks masterfully combined leftover rice with bagoong, a fermented shrimp paste that has been a cornerstone of Filipino cuisine for centuries.
The origins of this dish can be traced to the coastal regions of the Philippines, particularly in areas where bagoong production flourished, such as Pangasinan and Navotas. Historically, bagoong served as both a preservative and a flavor enhancer, allowing fishing communities to extend the shelf life of their catch while creating a powerful umami-rich condiment. As rice remained the foundation of Filipino meals, creative home cooks began incorporating bagoong into their morning fried rice preparations.
The modern iteration of Bagoong Fried Rice, featuring crispy pork belly and sweet mangoes, represents a sophisticated evolution of this humble dish. This combination showcases the Filipino palate’s appreciation for contrasting flavors – the salty depth of bagoong, the richness of pork, and the sweet-tart notes of semi-ripe mangoes. This interplay of tastes reflects the broader Asian culinary principle of achieving harmony through opposing flavors.
Today, Bagoong Fried Rice has transcended its roots as a simple breakfast dish to become a sought-after menu item in Filipino restaurants worldwide. Its popularity has grown significantly in recent years, particularly as global interest in Filipino cuisine continues to rise. Food enthusiasts and critics praise its unique flavor profile, which perfectly embodies the complexity and boldness characteristic of Filipino cooking.
The dish also tells a story of Filipino resourcefulness and creativity in the kitchen. What began as a practical way to repurpose leftover rice has evolved into a celebrated dish that demonstrates how traditional ingredients can be reimagined into something extraordinary. This transformation from humble beginnings to culinary standout mirrors the broader story of Filipino cuisine’s journey onto the global stage.
In modern Filipino homes and restaurants, Bagoong Fried Rice continues to evolve, with each region and cook adding their own interpretations while maintaining the core elements that make this dish distinctively Filipino. Whether served for breakfast, lunch, or dinner, it remains a beloved example of how Filipino cuisine expertly balances traditional ingredients with contemporary tastes.
