Bagoong fried rice

Bagoong fried rice, also known as binagoongan fried rice or anglicized as shrimp paste fried rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with sauteed bagoong alamang (shrimp paste), toasted garlic, spring onions, shallots, julienned sour green mangoes (which balances the saltiness of the shrimp paste), and optionally other ingredients like chilis, cucumbers, jicamas, carrots, scrambled eggs, chicharon, and tomatoes. It is usually light pink in color due to the use of angkak (red yeast rice) coloring agent from the bagoong. It is eaten paired with meat and seafood dishes, or is cooked with chunks of meat and seafood and eaten as is.[1][2][3][4]

Bagoong fried rice
Alternative namesBinagoongan fried rice, bagoong rice
CourseMain course
Place of originPhilippines
Created byFilipino cuisine
Main ingredientsFried rice in oil with bagoong alamang (shrimp paste), garlic, spring onions, black pepper, and salt

It is a variant of sinangag (garlic fried rice) and is similar to aligue fried rice, which uses taba ng talangka (crab fat paste). It is comparable to the Thai Khao khluk kapi which also uses shrimp paste, but with different cooking and ingredient preparations and methods.

See also

References
  1. "Bagoong Rice Recipe". Panlasang Pinoy. Retrieved 10 April 2020.
  2. Manalo, Lalaine. "Binagoongan Fried Rice". Kawaling Pinoy. Retrieved 10 April 2020.
  3. "Bagoong Fried Rice". Ang Sarap. Retrieved 10 April 2020.
  4. Belen, Jun. "How to Make Bagoong Fried Rice". Junblog. Retrieved 10 April 2020.
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