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Bagoong Rice (Shrimp Paste Fried Rice)

A shrimp fried rice recipe using Filipino bagoong-alamang. Easy to make and pairs so well with so many Filipino dishes. Serve with pork barbecue, inihaw na isda (grilled fish), lechon kawali, adobo, or even as simple as a scrambled egg!

Shrimp Paste Fried Rice Filipino

Bagoong Rice–Filipino style shrimp paste fried rice

This bagoong rice recipe is inspired by a Thai dish called kao kluk gapi. It’s made of Filipino bagoong-alamang and day-old rice. If you’re looking for a good alternative to plain rice to serve with your favorite dishes, then this one is for you!

To make bagoong rice, you will need:

  • rice – use day-old cold rice. I recommend Jasmine rice (long-grain rice) or Japanese rice (medium-grain).
  • bagoong-alamang – I highly recommend using the bagoong-guisado for this recipe as it’s already been pre-seasoned and less salty.
  • garlic and red onion – You can also use shallots if available.
  • liquid seasoning – the secret ingredient that enhances the overall flavor of fried rice and bagoong. DON’T SKIP THIS! 

Shrimp Paste Fried Rice Filipino style

What to serve with bagoong rice

And here’s the list of Filipino dishes that I think would go so well with bagoong rice. Perfect for family gatherings, potluck with friends, or just when you want an alternative to plain rice.

If you want to go simple, you can also serve it with:

Shrimp Paste Fried Rice Filipino

Bagoong Fried Rice

A shrimp fried rice made with Filipino bagoong-alamang and day-old rice. Easy to make and pairs so well with so many Filipino dishes. Serve with pork barbecue, inihaw na isda (grilled fish), lechon kawali, adobo or even as simple as fried egg!
Print Pin
Servings: 5 servings
Author: Mella
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • 4 cloves garlic (finely chopped)
  • 1 small red onion or 3 shallots (finely chopped)
  • 2 1/2 tbsp sauteed shrimp paste / bagoong-alamang guisado
  • 4 cups day-old rice
  • 1 tbsp liquid seasoning (add more, to taste)
  • salt (to taste)
  • onion leaves/ scallions (for garnish)

To serve (pick your choice)

  • scrambled eggs (thinly sliced)
  • fried talong/ egg plant
  • green or yellow mangoes (julienned)
  • red onion (julienned)
  • stir-fried tomatoes/ grilled tomatoes
  • fried or grilled pork belly, sweet adobo, fried or grilled fish (pick your favorite!)

Instructions

  • Prepare all the ingredients. Start by chopping the garlic and onion. Prepare preferred side dishes that you would want to serve with the bagoong rice.
  • Heat 2 tbsp of oil in a pan. Add garlic and onion. Cook until softened and fragrant. Set heat to medium-low. Add bagoong-alamang and cook for 1 minute.
  • Add the rice and toss breaking the lumps over medium-high heat. Pour liquid seasoning. Continue stirring for another 2 to 3 minutes. Taste. Season with salt or add more liquid seasoning.
  • Transfer to a serving plate and serve with your choice of side dishes! Enjoy!

Recipe Notes and Tips:

  • If using freshly cooked rice, dry it by spreading it on a heatproof tray before cooking. If you’re in a hurry, put it under a fan until it cools.
  • Bagoong - use the sweet stir-fried/guisado variant.
Course : Main Course
Cuisine : Filipino
Keyword : bagoong, binagoongan recipe
Nutrition Facts
Bagoong Fried Rice
Amount Per Serving
Calories 580 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 86mg29%
Sodium 340mg15%
Potassium 212mg6%
Carbohydrates 122g41%
Fiber 2g8%
Sugar 1g1%
Protein 17g34%
Vitamin C 2mg2%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!

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A few tips before you start cooking

  • If using freshly cooked rice: Cook your rice as you normally do but with a little less water than usual i.e. reduce up to 1/2 cup of water. This will prevent the rice from being too starchy. Once the rice is done, spread it onto a plate so it will cool off faster. Then transfer the rice into the fridge and let it sit there until you’re ready to cook.
  • For the liquid seasoning, I used, Knorr. Other brands such as Maggi liquid seasoning and Braggs are good alternatives.

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