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This Vegan Bagoong Fried Rice is vegan “shrimp” paste fried rice is also a Filipino take on the Thai shrimp paste rice. It’s packed with a refreshing side of sliced cucumber, mangoes, onion, tomatoes, tofu, and chilli. It’s easily customisable with other toppings of choice.

The hearty and salty flavours of the fried rice go really well with the refreshing bite from the crispy and juicy vegetables & mangoes.

In Filipino cuisine, mangoes and bagoong (or shrimp paste) are a classic pairing. We Filipinos love eating green mangoes or other mango varieties such as katchamita or Indian mangoes with bagoong or shrimp paste. It’s a common street food and something I grew up eating. This is like eating bagoong with mangoes but in rice form and it’s SO GOOD!

WHAT IS BAGOONG?

Bagoong is shrimp paste in Filipino. It’s a very common condiment used in the Filipino cuisine. There are many different types of bagoong that vary in the flavours–some salty, some both sweet & salty, some a mix of sweet, salty & some spice.

The bagoong I grew up with is sweet, salty, with some spice.

I make my own vegan bagoong to use for many different recipes, most especially as a condiment for Kare-Kare or Filipno Peanut Stew.

You can find my homemade vegan bagoong recipe here.

HOW TO PREPARE THIS BAGOONG RICE

Prepare the cucumber, tomatoes, onions, mangoes, etc.

COOKING THE FRIED RICE

• Prepare the rice: Place the rice in a large bowl and break apart with a spoon to separate the grains. If using freshly cooked rice, leave the rice to cool in front of a fan for 10 minutes for the moisture to evaporate.
• Heat a large pan or wok over medium high heat. Add in some oil. Once hot, sauté the garlic for 1-2 minutes until lightly brown. Afterwards, add in the vegan shrimp paste or bagoong. Sauté for 1-2 minutes until aromatic.
• Mix in the rice and turn up the heat too high. Mix the rice until well-incorporated and then cook for 1-2 more minutes. Taste the rice and add more bagoong/shrimp paste or salt, to taste, if needed.

ASSEMBLING THE BAGOONG RICE

Scoop the rice into bowls and pack them tight before flipping the bowl over on a plate to create a rounded shape. Place the sliced cucumber, mangoes, onion, tomatoes, tofu, and chilli, plus other toppings of choice.

Mix everything together and finish with a squeeze of calamansi or lemon juice, if desired. Enjoy!

You’ll find the full recipe for this Filipino Bagoong Rice below.

OTHER FILIPINO RECIPES YOU MIGHT LOVE:

• Adobo
• Tokwa’t Baboy
• Filipino Kaldereta or ‘Meat’ Stew
• Mushroom Tocino
• Filipino Fried Garlic Rice
• Filipino Lumpiang Gulay or Fried Vegetable Spring Rolls
• Filipino “Pork” Barbecue
• Crispy Tofu Sisig
• Tofu and Mushroom Salpicao

Filipino Bagoong Fried Rice

5 from 2 votes

This Bagoong Fried Rice is vegan “shrimp” paste fried rice is a Filipino take on the Thai shrimp paste rice. It’s packed with a refreshing side of sliced cucumber, mangoes, onion, tomatoes, tofu, and chilli. It’s easily customisable with other toppings of choice. The hearty and salty flavours of the fried rice go really well with the refreshing bite from the crispy and juicy vegetables & mangoes.

We Filipinos love eating green mangoes or other mango varieties such as katchamita or Indian mangoes with bagoong or shrimp paste. It’s a common street food and something I grew up eating. This is like eating bagoong with mangoes but in rice form and it’s SO GOOD!

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Main Course

Cuisine Asian, Filipino, Southeast Asian, Thai

Servings 1

Calories 407 kcal

Ingredients

  

1x2x3x

• 1.5 cups leftovers cooked and cooled rice
• Neutral oil for cooking
• 4 cloves garlic minced
• 1-2 tbsp vegan bagoong or shrimp paste plus more to taste if needed
• Salt to taste if needed (optional)

To Serve

• Diced or sliced cucumber
• Diced or sliced green mangoes I used apple mangoes
• Diced or thinly sliced red onion
• Diced or sliced tomatoes
• Fried tofu
• Sliced chili I used siling haba
• Calamansi or lemon juice to squeeze (optional)

Instructions

 

• Place the rice in a large bowl and break apart with a spoon to separate the grains. If using freshly cooked rice, leave the rice to cool in front of a fan for 10 minutes for the moisture to evaporate.
• Heat a large pan or wok over medium high heat. Add in some oil. Once hot, sauté the garlic for 1-2 minutes until lightly brown. Afterwards, add in the vegan shrimp paste or bagoong. Sauté for 1-2 minutes until aromatic.
• Mix in the rice and turn up the heat too high. Mix the rice until well-incorporated and then cook for 1-2 more minutes. Taste the rice and add more bagoong/shrimp paste or salt, to taste, if needed.

Assembly

• Scoop the rice into bowls and pack them tight before flipping the bowl over on a plate to create a rounded shape. Place the sliced cucumber, mangoes, onion, tomatoes, tofu, and chilli, plus other toppings of choice. Mix everything together and finish with a squeeze of calamansi or lemon juice, if desired. Enjoy!

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NUTRITIONAL INFO

Serving: 1serving | Calories: 407kcal | Carbohydrates: 59g | Protein: 25g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 543mg | Potassium: 74mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 2mg

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