Bagoong Fried Rice

This traditional Thai rice dish is usually served with caramelized pork pieces to complement the salty rice and sour mangoes. Cook the pork just like adobo but with more sugar and simmer until the sauce caramelizes and coats the pork pieces.


Serves 2 to 3 Total Cooking Time 20 minutes

2 tablespoons oil
1 tablespoon garlic, minced
1/4 cup pork meat, sliced into bite-size pieces
2 tablespoons dried shrimp fry (alamang)
3 tablespoons shrimp paste (bagoong)
2 tablespoons water
3 cups day old rice
1 cheek green mango, sliced into thin strips
half a cucumber, sliced into thin strips
1 egg, scrambled then sliced

1  Heat oil in a pan and sauté garlic until fragrant. Add the pork and cook until no longer pink. Add alamang and cook until crispy.

2  In a bowl, mix bagoong with water then pour into a pan. Mix until mixture boils, then add rice. Toss well, making sure each grain is coated with the bagoong mixture.

3  Transfer rice to a bowl then top with sliced green mangoes, sliced cucumber, and sliced scrambled eggs.

Photography by David Hanson | Food Styling by Sharlene Tan

• Eileen Nov 29 2009 @ 09:51pm Report Abuse

     

  May I know why you still need to have alamang when you already have bagoong? What will happen if I don't put alamang? Where can I buy this? For the bagoong, can I just use the bottled ones? Thanks!
• Shannie Capiz-Madayag Oct 06 2009 @ 04:56pm Report Abuse

     

  Tried it!..... Loved It!
• Michelle Oct 05 2009 @ 09:23am Report Abuse

     

  i love this!