Bagoong Fried Rice

A traditional Thai rice dish that beautifully melds sweet, salty and sour.

September 2008 | By
Bagoong Fried Rice
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at a glance Main Ingredient

Rice and Grains


Main Dishes

Preparation Time


Date Published

September 2008

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.

Similar recipes:  Bagoong Vegetable RiceBagoong Bonanza: 10 Recipes with Bagoong

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 scrambled egg, 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.


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