Bagoong Fried Rice
Fried rice… but not how you know it.
This is what happens when you take something simple, and hit it with bagoong.
Salty. Funky. Bold. Straight umami.
That one ingredient that Filipinos know… changes everything.
Same flavor behind kare kare, bicol express, laing, pinakbet—and yeah… even just on green mango.
But in fried rice? Different level.
It melts right in… coats every grain…and gives you that “yo… what is that?” moment.
That’s bagoong.
And if you’ve never really tapped in—this is your sign.
Ingredients
½ lb Pork Belly sliced thin
½ Tbsp Barrio Fiesta Bagoong Hipon (for pork)
2 Tbsp cooking oil
1 Tbsp Garlic minced
3 tsp chopped scallions
5 steamed white rice
3.5 Tbsp Barrio Fiesta Bagoong Hipon (for rice)
Instructions
Heat a frying pan.
Sear the sliced pork belly by putting them directly in the hot pan and cooking them until oil comes out. This should take about 5 to 8 minutes.
Add ½ Tbsp bagoong guisado and then stir. Cook for a minute and then remove from the pan and set aside.
Pour the oil in the same frying pan.
When the oil becomes hot, saute garlic until golden brown.
Add 3.5 Tbsp of BF Bagoong Hipon and then cook for 30 seconds in medium heat.
Put-in the rice. Gently mix while cooking until all the ingredients are distributed properly. Cook the rice for 10 minutes while gently scraping the bottom of the pan once in a while.
Transfer the rice to serving bowl. Top with the cooked pork belly and chopped scallions.
Serve. Share and enjoy!