Sautéed Bagoong Fried Rice with Pork and Pineapple

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

Fragrant fried rice infused with savory fermented shrimp paste, mixed with sautéed pork and sweet pineapple chunks for a delightful balance of flavors. This filipino-inspired rice & grains ready in about 30 minutes pairs chilled cooked white rice, pork belly, diced, fresh or canned pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 10 min Cook: 20 min Serves 4 Filipino cuisine 400 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1/2 lb diced pork belly and cook, stirring occasionally, for 5-6 minutes until the pork is browned and rendered.
  2. Step 2: Add 4 minced garlic cloves and 1 finely chopped small red onion to the pork. Sauté for 2 minutes until fragrant and translucent.
  3. Step 3: Stir in 3 tbsp bagoong alamang (fermented shrimp paste) and cook for 1 minute to release its aroma.
  4. Step 4: Add 4 cups chilled cooked white rice and 1 cup pineapple chunks to the pan. Toss well to combine and fry for 4-5 minutes until rice is heated through and slightly crispy.
  5. Step 5: Season with 1/2 tsp ground black pepper and stir in 2 sliced green onions. Remove from heat and serve immediately.

Frequently asked questions

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

Total time is about 30 minutes (10 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 Pork and Pineapple?

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 chilled cooked white rice from drying out.

Can I substitute ingredients in Sautéed Bagoong Fried Rice with Pork and Pineapple?

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 Pork and Pineapple 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 Pork and Pineapple?

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.

Related recipes