Sautéed Bagoong Fried Rice with Crispy Pork and Mango

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold Filipino fried rice dish featuring savory fermented shrimp paste, crispy pork bits, and fresh ripe mango for a sweet-savory balance. This filipino-inspired rice & grains ready in about 30 minutes pairs day-old cooked jasmine rice, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large wok or skillet over medium heat. Add 5 minced garlic cloves and 1 chopped small red onion and sauté for 2-3 minutes until fragrant and translucent.
  2. Step 2: Stir in 3 tablespoons bagoong alamang (fermented shrimp paste) and cook for 1 minute until aromatic.
  3. Step 3: Add 4 cups day-old cooked jasmine rice, breaking up any clumps with the back of a spoon. Stir-fry for 5-6 minutes until rice is heated through and coated evenly with the bagoong mixture.
  4. Step 4: Fold in 1 cup crispy fried diced pork belly and 1 medium diced ripe mango. Cook for an additional 2 minutes until warmed through.
  5. Step 5: Remove from heat and stir in 2 sliced green onions, 1/4 teaspoon fresh ground black pepper, and 1 tablespoon calamansi or lime juice if using for a bright finish.
  6. Step 6: Serve immediately as a flavorful main or side dish.

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Frequently asked questions

How long does Sautéed Bagoong Fried Rice with Crispy Pork and Mango take to make?

Total time is about 30 minutes (15 min prep + 15 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 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 day-old cooked jasmine rice from drying out.

Can I substitute ingredients in Sautéed Bagoong Fried Rice with Crispy Pork and 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 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 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.

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