Bagoong Fried Rice Recipe

A delicious fried rice with umami-rich sautéed shrimp paste and aromatics.

Course Main Course, Side Dish

Cuisine Filipino

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 316kcal

Cost $2-$3

4 cups day-old rice see note
2 Chinese sausage links small-diced; see note
3 cloves garlic minced
½ onion finely chopped
2 tablespoons sautéed shrimp paste (ginisang bagoong alamang) see note
Salt and pepper to taste
Optional garnishes: scrambled eggs, green onions, cilantro, cucumber slices, chopped tomatoes, sliced mangoes

Break up the day-old rice with a fork to separate the grains and make sure it is free of lumps. If you're using freshly cooked rice instead, spread it out on a tray and allow it to cool for a few minutes. This helps to prevent the rice from becoming mushy when fried.
Cook the sausage pieces over medium high heat until they are lightly browned. Once browned, remove them from the skillet and set aside.
Add a bit more oil if necessary, then sauté garlic and onion until they are softened.
Stir in the sautéed shrimp paste and heat it through for about a minute, mixing it with the aromatics.
PRO TIP: Use a small amount of sauteed shrimp paste first, then add more if needed. Its flavor is quite strong, so a little goes a long way.
Add the rice and sausages, then toss to combine with the sautéed mixture. Cook until everything is thoroughly heated through and well combined. Turn off the heat.
Serve your Bagoong Fried Rice with optional garnishes like thinly sliced scrambled eggs, scallions, cilantro, cucumber, tomatoes, or mangoes.

Rice: For bagoong rice, long-grain white rice like Jasmine or Basmati works best. These varietiess are drier and hold their shape well. While you can use different types of rice, try to avoid very sticky ones. Day-old or leftover rice from your fridge is perfect because it's drier and less likely to turn mushy when stir-fried. If you're working with freshly cooked rice, spread it out on a tray to let it cool and dry slightly, achieving a texture closer to that of day-old rice.
Chinese sausage: A dried, hard sausage made with pork and pork fat, seasoned with soy sauce, sugar, and various spices. It has a sweet and savory flavor and a firm, slightly chewy texture. If unavailable, you can practically use any type of protein, like Spam, tocino, tapa, chorizo or other sausages, and leftover cooked meats.
Sautéed shrimp paste: This is also known as ginisang bagoong alamang, made with small shrimp or krill that have been salted, fermented, and then sauteed with aromatics and seasonings. Start off with just a little and then tweak to suit your taste. Its intense flavor means a little goes a long way.