Sautéed Bagoong Fried Rice with Crispy Pork and Green Mango

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Fragrant fried rice infused with savory fermented shrimp paste, topped with crispy pork bits and served with tart green mango slices for contrast. This Filipino-inspired rice and grain recipe, ready in about 35 minutes, pairs cooked jasmine rice, day-old, pork belly, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups cooked jasmine rice, day-old
• 1/2 pound pork belly, diced
• 3 tablespoons bagoong alamang (fermented shrimp paste)
• 5 garlic cloves, minced
• 1 small red onion, finely chopped
• 1 medium green mango, peeled and thinly sliced
• 3 tablespoons vegetable oil
• 2 tablespoons scallions, chopped
• optional fried egg per serving

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Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1/2 pound diced pork belly and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy. Remove pork with a slotted spoon and set aside, leaving rendered fat in the pan.
2. Step 2: In the same skillet, add 5 minced garlic cloves and 1 small finely chopped red onion. Sauté for 2-3 minutes until fragrant and translucent.
3. Step 3: Stir in 3 tablespoons bagoong alamang and cook for 1 minute until aromatic.
4. Step 4: Add 4 cups day-old cooked jasmine rice, breaking up any clumps, and stir-fry for 5-6 minutes until rice is heated through and evenly coated with the shrimp paste mixture.
5. Step 5: Return the crispy pork to the skillet and mix well. Stir in 2 tablespoons chopped scallions and remove from heat.
6. Step 6: Serve hot, topped with thinly sliced 1 medium green mango and optionally a fried egg per serving for added richness.