This Thai Bagoong Fried Rice (smells) and tastes great!

8 months ago


This Thai restaurant staple deserves a spot in your menu at home. It’s very easy to do and you can even control how much bagoong or shrimp paste goes into the rice so you can enjoy every bite without thinking about the saltiness of the dish. Our advise though is to load it up with your favorite toppings like slivers of green mango, cucumbers, red onions, and scrambled egg to suit your liking.  


Makes 4 servings

3 Tbsps Cooking oil, divided
2 tsps Thai shrimp paste (or cooked shrimp bagoong), plus more to taste
3 cups Day-old, cooked long grain white rice
¼ kilo Pork liempo (skinless), cubed
2 Tbsps Soy sauce
4 Tbsps Brown sugar
½ Green mango, cut into strips
½ Cucumber, thinly sliced
1 Red onion, thinly sliced
2 Eggs, scrambled, cut into strips
1 Tbsp Dried shrimps (hibe), fried in oil
Lime wedges or calamansi halves

1. In a wok, heat a tablespoon of cooking oil over low heat. Add bagoong and fry quickly, about 40-60 seconds.
2. Add rice, and stir-fry until bagoong is evenly distributed and rice has an even color. Turn off heat and set aside.
3. Meanwhile, heat the remaining cooking oil in a separate wok. Add pork and stir-fry until cooked.
4. Add soy sauce and brown sugar. Continue to simmer and mix well until pork gets a shiny caramel coating. Remove from heat and set aside.
5. To assemble, put prepared bagoong rice on a plate. Arrange sweet pork on top along with green mango strips, cucumber, onions, egg strips, and fried hibe. Serve with a wedge of lime or calamansi.


Recipe by Chef James Worrasaran
Photographed by Floyd Jhocson of Studio 100


Go around the world with these fried rice recipes:

Mexican Fiesta Rice

Puerto Rican Rice

U.S. Red Beans and Rice

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