Binagoongan Fried Rice

eating binagoongan rice with a fork on serving plate

4.38 from 8 votes

Turn day-old rice into a tasty side dish or quick dinner! This Binagoongan Fried Rice flavored with shrimp paste and pork is delicious and filling.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Filipino

Servings: servings

Calories: 571kcal

Author: Lalaine Manalo

Ingredients

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

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

US Customary - Metric

Instructions

With hands, break rice until grains are separated and lump-free. Set aside.
In a pan over medium heat, heat oil. Add the pork belly and cook until lightly browned and cooked through.
Add onions and garlic and cook until softened.
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.

Notes

Use cold, day-old rice that has had a chance to dry out. If starting with freshly cooked, spread rice on a shallow baking sheet and refrigerate uncovered for about 30 minutes to draw out moisture.

Nutrition