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
Servings: 4 Servings
- 4 cups cooked cold rice
- 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
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 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 sauteed shrimp paste. Continue to cook, tossing gently to combine, for about 1 to 2 minutes until rice is coated with shrimp paste and heated through. Serve hot.