| Alternative names | Binagoongan fried rice, bagoong rice |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Created by | Filipino cuisine |
| Main ingredients | Fried rice in oil withbagoong alamang (shrimp paste), garlic, spring onions, black pepper, and salt |
Bagoong fried rice, also known asbinagoongan fried rice or anglicized asshrimp paste fried rice, is aFilipinofried rice dish cooked bystir-frying pre-cooked rice with sauteedbagoong alamang (shrimp paste), toastedgarlic, spring onions,shallots,julienned sour greenmangoes (which balances the saltiness of the shrimp paste), and optionally other ingredients like chilis, cucumbers,jicamas, carrots, scrambled eggs,chicharon, and tomatoes. It is usually light pink in color due to the use ofangkak (red yeast rice) coloring agent from thebagoong. It is eaten paired with meat and seafood dishes, or is cooked with chunks of meat and seafood and eaten as is.[1][2][3][4]
It is a variant ofsinangag (garlic fried rice) and is similar toaligue fried rice, which usestaba ng talangka (crab fat paste). It is comparable to the ThaiKhao khluk kapi which also uses shrimp paste, but with different cooking and ingredient preparations and methods.
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