0 from 24 votes
Binagoongan Fried Rice
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 Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 571 kcal
Course:
Side Dish
Cuisine:
Filipino
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
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.
Cup of Yum
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 Information
Calories
571kcal
(29%)
Carbohydrates
48g
(16%)
Protein
16g
(32%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
126mg
(42%)
Sodium
286mg
(12%)
Potassium
251mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
165IU
(3%)
Vitamin C
5mg
(6%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 571
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 286mg | 12% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.