Binagoongan Fried Rice made with day-old rice and pungent shrimp paste. Full-flavored and delicious, it’s 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 which I then portion 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.
Here are a few helpful tips on how to make binagoongan rice:
- 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 1 to 2 hours to draw out moisture.
- Make sure your wok or pan is very 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 to use 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.