Sautéed Bagoong Fried Rice with Crispy Pork and Green Mango
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 & grains ready in about 35 minutes pairs cooked jasmine rice, day-old, pound 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 cloves 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
Instructions
- 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.
- 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.
- Step 3: Stir in 3 tablespoons bagoong alamang and cook for 1 minute until aromatic.
- 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.
- Step 5: Return the crispy pork to the skillet and mix well. Stir in 2 tablespoons chopped scallions and remove from heat.
- Step 6: Serve hot, topped with thinly sliced 1 medium green mango and optionally a fried egg per serving for added richness.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Bagoong Fried Rice with Crispy Pork and Green Mango take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Bagoong Fried Rice with Crispy Pork and Green Mango?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked jasmine rice, day-old from drying out.
Can I substitute ingredients in Sautéed Bagoong Fried Rice with Crispy Pork and Green Mango?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Bagoong Fried Rice with Crispy Pork and Green Mango for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Bagoong Fried Rice with Crispy Pork and Green Mango?
Filipino rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
