Oh, how Filipinos love bagoong (native shrimp paste)! It’s a dipping sauce, a cooking condiment, a seasoning and, when stirred simply into newly cooked rice, transforms rice into a full main dish.
In this chili bagoong fried rice recipe, mushrooms and green beans add color and texture. It could have been a full meal but I decided to pair the fried rice with tuna spring rolls.
Chili Bagoong Fried Rice
- Heat a frying pan and pour in a tablespoon of oil.
- Saute the mushrooms and green beans with a bit of salt and pepper until the beans are cooked through and the mixture is almost dry.
- Scoop out the mushrooms and green beans, transfer to a plate and set aside.
- Pour the remaining cooking oil into the pan.
- Saute the shallot until softened, about a minute.
- Add the shrimp paste, garlic and chili flakes. Cook, stirring often, until the solids separate from the oil.
- Turn up the heat and dump in the rice. Cook, tossing and stirring, until the rice is heated through.
- Add the green beans and mushrooms to the rice. Cook, tossing, for another minute.
- Taste the rice and adjust the seasonings, if needed.
- Serve the chili bagoong fried rice immediately.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.