• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kawaling Pinoy

Serving Delicious Asian Recipes One Pot at a Time

  • Home
  • Recipes
  • Kitchen Tips
  • About
  • Nav Social Menu

Home » Recipe Index » Rice, Potatoes and Noodles » Binagoongan Fried Rice

Binagoongan Fried Rice

Published: Oct 10, 2013 · Modified: Mar 12, 2017 by Lalaine Manalo · This post may contain affiliate links

163shares
  • Share
  • Email
Recipe Print

Binagoongan Fried Rice made with day-old rice and pungent shrimp paste. Full-flavored and delicious, it's best enjoyed with chopped juicy tomatoes and tart mangoes.

Binagoongan Fried Rice made with day-old rice and pungent shrimp paste. Full-flavored and delicious, it's best enjoyed with slices of juicy tomatoes and tart mangoes.

Since I am mostly the only person at home who eats white rice, I like to steam a huge batch once a week which I then portion out into resealable bags to keep in the freezer for future use. Why turn on the rice cooker and waste energy every day for only one serving, right?

Not only does cold, day-old rice reheats well in the microwave, it also makes a delicious canvas for any leftover bits and pieces of meat, seafood, and veggies you might have in the fridge. With cooked rice on hand, a satisfying meal such as this binagoongan fried rice is just a matter of minutes.

Binagoongan Fried Rice made with day-old rice and pungent shrimp paste. Full-flavored and delicious, it's best enjoyed with slices of juicy tomatoes and tart mangoes.

Here are a few helpful tips on how to make binagoongan rice:

  • Use cold, day-old rice that has had a chance to dry out. If starting with freshly-cooked, spread out rice on a shallow baking sheet and refrigerate uncovered for about 1 to 2 hours to draw out moisture.
  • Make sure your wok or pan is very hot and cooking is done on high heat so the rice grains do not stick to the pan. To check if the pan is ready, add a few drops of water and if they immediately sizzle and evaporate, the pan is hot enough to add the oil. Swirl the oil to make sure the bottom of wok or skillet is coated and heat surface of the pan shimmers.
  •  Ginisang bagoong (sauteed shrimp paste) is best to use for this dish. You can use the already sauteed ones available in stores or make your own. I included the procedures for using either "raw" or "ginisa" in the recipe instructions.
Binagoongan Fried Rice made with day-old rice and pungent shrimp paste. Full-flavored and delicious, it's best enjoyed with slices of juicy tomatoes and tart mangoes.
Print Recipe Leave a Comment
4 from 5 votes

Binagoongan Fried Rice

Binagoongan Fried Rice made with day-old rice and pungent shrimp paste. Full-flavored and delicious, it's best enjoyed with chopped juicy tomatoes and tart mangoes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Filipino
Servings: 4 Servings
Author: Lalaine Manalo

Ingredients

  • 4 cups cooked cold rice
  • canola oil
  • ½ pound pork belly, diced
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 tomato, chopped
  • 2 tablespoons ginisang" shrimp paste or "raw" shrimp paste or

If Using Raw Shrimp Paste

  • 1 tablespoon vinegar
  • 1 teaspoon sugar

For Garnish

  • 1 large ripe but firm Philippine mango, peeled and julienned
  • green onions, chopped

Instructions

  • With hands, break rice until grains are separated and there are no more lumps. Set aside.
  • In a pan over medium heat, heat about 1 tablespoon oil. Add the pork belly and cook until lightly browned and tender.
  • Add onions and garlic and cook until aromatic.
  • Add tomatoes and cook, mashing regularly with the back of the spoon, until softened. 
  • Add "ginisang" (sauteed) shrimp paste and cook for 1 to 2 minutes. Remove from pan and set aside. If using "Raw" shrimp paste, add the shrimp paste and cook, stirring occasionally, 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. Continue to cook, stirring occasionally, until most of the liquid is absorbed. Remove from pan and set aside.
  • Heat a wok or wide skillet over 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.
  • Add 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.
  • 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.
  • Add the pork and shrimp paste mixture.. Continue to cook, tossing gently to combine, for about 1 to 2 minutes until rice is coated with shrimp paste and heated through.
  • Transfer to a serving platter and garnish with julienned mangoes and chopped green onions. Serve hot.
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy
Binagoongan Fried Rice made with day-old rice and pungent shrimp paste. Full-flavored and delicious, it's best enjoyed with slices of juicy tomatoes and tart mangoes.
Binagoongan Fried Rice made with day-old rice and pungent shrimp paste. Full-flavored and delicious, it's best enjoyed with slices of juicy tomatoes and tart mangoes.

More Good Food

Carne Guisada
Tortang Tahong
Crispy Pork Binagoongan
<< Banana Turon
Chicken Afritada >>
Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

Subscribe

Thank you! You have successfully subscribed to our newsletter.

Subscribe

Get updates via email and a FREE eCookbook!

Reader Interactions

Comments

  1. Harvey says

    February 08, 2015 at 9:15 am

    5 stars
    Hi Lalaine,

    Made this together with leftover brown rice and it was very good! Only complaint from Filipino bf was that there wasn't enough shrimp paste but I suspect that he'll eat that stuff straight from the jar. Salamat!

    Reply
    • Lalaine says

      February 09, 2015 at 7:59 am

      Hi Harvey

      Haha, your BF is not alone. Filipinos do love our shrimp paste. I drive everyone crazy at work when I reheat this bagoong rice in the breakroom's microwave, they hate the smell but to me, it's the most appetizing aroma 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello from Lalaine!

Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

Never Miss a Recipe!

Thank you! You have successfully subscribed to our newsletter.

Never Miss a Recipe!

Get updates via email and a FREE eCookbook

Trending Recipes

  • Pork Menudo on a serving platter with a side of steamed rice Pork Menudo
  • Buchi on a white plate Buchi
  • Green Bean Mushroom Stir-fry in an orange enameled cast iron skillet Green Bean Mushroom Stir-fry
  • Filipino-Style Spaghetti on a white serving plate with a side of bread rolls Filipino-style Spaghetti

Party Favorites

breaded shrimp in a white bowl with sliced limes and a bowl of sweet and sour sauce on the side

Crispy Breaded Shrimp

grilled jumbo squid on a serving plate

Inihaw na Pusit (Grilled Squid)

Tamarind Chicken Wings in a brown-paper lined basket

Tamarind Chicken Wings

cheesy baked sushi in clear casserole dish with sliced mangoes, cucumbers, and egg omelet on the side

Sushi Bake

cheese and hot dog bread rolls on a white plate with ketchup on the side

Cheese Dog Bread Rolls

Ukoy papaya

Ukoy

Footer

Logos of featured in places

↑ BACK TO TOP | HOME | CONTACT | PRIVACY POLICY | Copyright © 2021 Kawaling Pinoy, LLC

MENU
  • Home
  • Recipes
  • About
  • Contact