Sautéed Bagoong Fried Rice with Pork and Pineapple

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

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.

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 and grain recipe, ready in about 30 minutes, pairs cooked white rice, pork belly, diced, 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

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Ingredients

4 cups, chilled cooked white rice
1/2 lb pork belly, diced
1 cup, fresh or canned pineapple chunks
3 tbsp bagoong alamang (fermented shrimp paste)
4 cloves, minced garlic cloves
1 small, finely chopped red onion
3 tbsp vegetable oil
2 stalks, sliced green onions
1/2 tsp ground black pepper

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Instructions

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.
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.
Step 3: Stir in 3 tbsp bagoong alamang (fermented shrimp paste) and cook for 1 minute to release its aroma.
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.
Step 5: Season with 1/2 tsp ground black pepper and stir in 2 sliced green onions. Remove from heat and serve immediately.