Binagoongan Fried Rice is a great use for day-old rice! Seasoned with shrimp paste and tasty pork, it’s a full-flavored side dish or complete meal best enjoyed with chopped juicy tomatoes and tart mangoes.
Since I am mostly the only person at home who eats white rice, I like to steam a huge batch once a week and then portion it out into resealable bags to keep in the freezer for future use. Why turn on the rice cooker and waste energy every day for only one serving, right?
Not only does cold, day-old rice reheats well in the microwave, it also makes a delicious canvas for any leftover bits and pieces of meat, seafood, and veggies you might have in the fridge. With cooked rice on hand, a satisfying meal such as this binagoongan fried rice is just a matter of minutes.
- Bagoong rice is delicious as a side dish or complete meal. Serve with juicy tomatoes and sliced green mangoes for touch of fresh flavor as well as fried eggplants.
- 4 cups cooked cold rice
- canola oil
- 1/2 pound pork belly, finely diced
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 Roma tomato, chopped
With hands, break rice until grains are separated and lump-free. Set aside.
In a pan over medium heat, heat oil. Add the pork belly and cook until lightly browned and cooked through.
Add onions and garlic and cook until softened.
Add tomatoes and cook, mashing regularly with the back of the spoon, until softened.
- Use cold, day-old rice that has had a chance to dry out. If starting with freshly-cooked, spread out rice on a shallow baking sheet and refrigerate uncovered for about 30 minutes to draw out moisture.
- Make sure the wok or pan is hot and cooking is done on high heat so the rice grains do not stick to the pan. To check if the pan is ready, add a few drops of water and if they immediately sizzle and evaporate, the pan is hot enough to add the oil. Swirl the oil to make sure the bottom of wok or skillet is coated and heat surface of the pan shimmers.