Sautéed Bagoong Fried Rice with Crispy Pork and Mango

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 and grain recipe, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 cups day-old cooked jasmine rice
3 tbsp vegetable oil
5 garlic cloves, minced
1 small red onion, chopped
3 tbsp bagoong alamang (fermented shrimp paste)
1 cup pork belly, diced and fried until crispy
1 medium ripe mango, diced
2 stalks green onions, sliced
1/4 tsp fresh ground black pepper
1 tbsp (optional) calamansi or lime juice

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
Step 2: Stir in 3 tablespoons bagoong alamang (fermented shrimp paste) and cook for 1 minute until aromatic.
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.
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.
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.
Step 6: Serve immediately as a flavorful main or side dish.