Bagoong Fried Rice (Sinangag na May Bagoong)
Bagoong Fried Rice is a sophisticated Filipino breakfast dish that elevates day-old rice by stir-frying it with fermented shrimp paste (bagoong), creating a savory foundation that's enhanced with golden-brown cubes of crispy pork belly, fluffy scrambled eggs, and sweet semi-ripe mangoes. This thoughtful combination creates a harmonious balance where the salty depth of bagoong meets the richness of pork, while the mangoes provide a fresh counterpoint, delivering a complex interplay of textures and flavors that transforms humble ingredients into a memorable meal.
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 tablespoon 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 teaspoon 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