Bagoong fried rice is a quick Filipino fried rice made with umami-rich bagoong alamang and aromatics.
It's savory, easy to make, and ready in under 20 minutes.
Also called binagoongan fried rice, it's a simple way to turn leftover rice into a full meal.
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Ingredients You'll Need
Notes and Substitutions
- Rice: Day-old jasmine rice works best because it is drier and less likely to turn mushy. If using freshly cooked rice, spread it on a tray and let it cool first.
- Chinese sausage: Adds a sweet and savory flavor. You can also use Spam, tocino, tapa, chorizo, other sausages, or leftover cooked meat.
- Bagoong: Use ginisang bagoong alamang or sautéed shrimp paste. It is salty and savory, so start with a little and add more to taste.
How to Make Bagoong Fried Rice (Step-by-Step)
Step 1: Fluff the rice
Fluff 4 cups day-old rice with a fork to separate the grains and break up any clumps.
If using fresh rice, spread it on a tray and let it cool first so it does not turn mushy when stir-fried.
Step 2: Brown the sausage
In a wok or large pan over medium heat, cook 2 Chinese sausage links (cut into small pieces) until lightly browned.
Watch closely since the sugar in the sausage can burn quickly.
Remove from the pan or move to one side of the wok.
Step 3: Sauté the aromatics
Add a little more oil to the pan if needed.
Sauté 3 cloves garlic (minced) and ½ onion (finely chopped) until softened.
Step 4: Add the bagoong
Start with a small spoonful of bagoong, then stir it into the garlic and onions.
Cook for about a minute to heat it through.
Add more as needed since it has a strong, salty flavor.
Step 5: Add the rice and sausage
Add the rice and sausage to the pan.
Stir everything together until the rice is evenly coated with the bagoong mixture.
Season with salt and pepper to taste.
Serve the bagoong fried rice with scrambled eggs, cilantro, cucumber, tomatoes, or green mango on the side, if you like.
Recipe FAQs
Bagoong fried rice is a Filipino fried rice made with bagoong alamang, a salty-savory shrimp paste. It is also called binagoongan fried rice.
Bagoong alamang is fermented shrimp paste commonly used in Filipino cooking.
Yes, but let it cool first so it does not turn mushy when stir-fried.
Filipino Recipes with Bagoong
- Pork binagoongan: Pork cooked with bagoong alamang.
- Kare-kare: Peanut stew with annatto served with bagoong on the side.
- Pinakbet: Mixed vegetables cooked with bagoong.
- Ensaladang talong: Grilled eggplant salad with vinegar and bagoong.
- Ensaladang mangga: Green mango salad with bagoong.
- Bagoong guisado: Shrimp paste sautéed with aromatics.
- Laing: Taro leaves cooked in coconut milk with bagoong and chilies.
Rice Recipes You May Like
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📖 Recipe
Bagoong Fried Rice
Equipment
- Wok or large pan
Ingredients
- 4 cups day-old rice
- 2 Chinese sausage links cut into small pieces
- 3 garlic cloves minced
- ½ onion finely chopped
- 1 to 2 tablespoons ginisang bagoong alamang more to taste
- Salt and pepper to taste
- Neutral oil
Instructions
- Fluff the rice with a fork to break up any clumps.
- Brown the Chinese sausage over medium heat. Remove or push to one side.
- Add a little oil if needed, then sauté the garlic and onion until softened.
- Stir in a small spoonful of bagoong and cook for about a minute. Add more to taste.
- Add the rice and sausage. Stir until the rice is evenly coated and heated through.
- Season with salt and pepper. Serve with scrambled eggs, cucumber, tomatoes, cilantro, or green mango, if you like.
Notes
- Rice: Day-old jasmine rice works best. For fresh rice, spread it out and let it cool first.
- Chinese sausage: Adds sweet-savory flavor. You can use Spam, tocino, tapa, chorizo, sausage, or leftover meat.
- Bagoong: Use ginisang bagoong alamang. Start with a little, then add more to taste.
Dennis says
Delicious! Thanks for the recipe.
Nora Reyes says
Hi Dennis! Thank YOU!!!