Bagoong Fried Rice
Filipino fried rice with bagoong alamang, Chinese sausage, and aromatics.
Servings 4
Calories 428kcal
Cost $2-$3
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.
Nutrition
Calories: 428kcal | Carbohydrates: 57g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 345mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg