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.

Binagoongan fried rice with sliced mangoes on a serving plate
Binagoongan Fried Rice

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?

steamed rice, shrimp paste, chopped tomatoes, pork belly, onion, garlic, green mangoes

Not only does cold, day-old rice reheats well in the microwave, it also makes a delicious nashville filipino food 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.

And the deliciousness doesn’t stop here! Check out my bacon fried rice, nasi goreng, java rice, and pineapple fried rice recipes for more ways to turn day-old steamed rice into a tasty side dish or quick dinner.

making fried rice with bagoong in a pan
bagoong rice topped with julienned mangoes and green onions on a white serving plate

Cooking tips

  • 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.
  • Ginisang bagoong (sauteed shrimp paste) is best for this dish. You can use the already sauteed ones available in stores or make your own. I included the procedures for using either “raw” or “ginisa” in the recipe instructions.
eating binagoongan rice with a fork on serving plate

Serving suggestions

  • Bagoong rice is delicious nashville filipino food 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.
Pork Binagoongan with coconut milk over rice on a wooden plate

More binagoongan recipes

Pork Binagoongan stewed in coconut milk, shrimp paste, and chili peppers. It’s a hearty, boldly flavored dish that’s perfect with steamed rice!

Get Recipe

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!



  • 4cupscooked cold rice
  • canola oil
  • 1/2poundpork belly, finely diced
  • 1small onion, peeled and chopped
  • 2clovesgarlic, peeled and minced
  • 1Roma tomato, chopped
  • 2tablespoonsginisang" shrimp paste or "raw" shrimp paste

If Using Raw Shrimp Paste

  • 1tablespoonvinegar
  • 1teaspoonsugar

For Garnish

  • 1large ripe but firm Philippine mango, peeled and julienned
  • green onions, 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. 
  • Add "ginisang" (sauteed) shrimp paste and cook for 1 to 2 minutes. Remove from pan and set aside. 
  • If using "Raw" shrimp paste, add the shrimp paste and cook, stirring occasionally, for about 3 to 5 minutes or until color darkens and browns. Add vinegar and sugar and allow to boil, without stirring, for about 1 to 2 minutes. Continue to cook, stirring occasionally, until most of the liquid is absorbed. Remove from pan and set aside.
  • Heat a wok or wide skillet over high heat until very hot. Add 1 tablespoon of oil and swirl to coat bottom of the skillet and heat oil until the bottom of pan appears to shimmer.
  • Add the rice and spread on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then toss to redistribute, breaking apart pieces with back of spoon.
  • Spread rice on surface again for about 45 seconds and then toss to redistribute. Repeat a few times until rice is lightly toasted and heated through.
  • Add the pork and shrimp paste mixture.. Continue to cook, tossing gently to combine, for about 1 to 2 minutes until rice is coated with shrimp paste and heated through.
  • Transfer to a serving platter and garnish with julienned mangoes and chopped green onions. Serve hot.

Nutrition Information

Calories: 571kcal, Carbohydrates: 48g, Protein: 16g, Fat: 34g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 126mg, Sodium: 286mg, Potassium: 251mg, Fiber: 1g, Sugar: 2g, Vitamin A: 165IU, Vitamin C: 5mg, Calcium: 61mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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