Here’s a super simple – no fuss – Bagoong fried rice recipe that you can cook in a snap, but you must have at least 3 tablespoons of a good shrimp paste, I think you can purchase a bottle from groceries. I used here the one my “Nanay” (grandmom) made for me. I believe it took me about 15 minutes or less to cook this fried rice. Pair it with your main course like pork adobo or roasted pork ribs makes a fantastic meal.
I adopted this recipe from a Thai dish I tasted and adjusted it a little. I’m sure you will like this version of mine plus you get to use your left-over rice, nothing gets wasted and everyone’s happy. Even happier after they try this π
prep time:less than 15 minutes / good for 2-3 pax
- 3 tbspΒ bagoong (shrimp paste) – but you can add some more if you desire π
- 3 tbsp oil
- 2 cloves garlic, minced
- 2 eggs (scrambled and fried then cut into strips)
- 3 cups day-old rice
- 1 tsp soy sauce
- salt/pepper to taste (optional)
Begin, by heating the oil in a frying pan.
Add garlic, and fry until golden brown.
Put the bagoong (shrimp paste) and let it simmer a little then add the left-over rice.
Mix the rice and bagoong, marry them with flavors while adding a teaspoon of soy sauce.
lastly, bring in the strips of fried egg. add pepper/salt as you like.
combine…
and it’s now ready,
just like that,
enjoy π
mypanoplies 