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  • Jeeca Jeeca
  • - July 11, 2021
  • - 8:11 am

Vegan Filipino “Bagoong” or “Shrimp” Paste Fried Rice

📖 TABLE OF CONTENTS show
WHAT IS BAGOONG?
HOW TO PREPARE THIS BAGOONG RICE
COOKING THE FRIED RICE
ASSEMBLING THE BAGOONG RICE
OTHER FILIPINO RECIPES YOU MIGHT LOVE:
Filipino Bagoong Fried Rice
Ingredients 1x2x3x
To Serve
Instructions
Assembly
WATCH Video
NUTRITIONAL INFO
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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.

vegan bagoong shrimp paste rice with fresh tomatoes, cucumber, apple baggies, onions, and fried tofu

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!

vegan bagoong shrimp paste rice with fresh tomatoes, cucumber, apple baggies, onions, and fried tofu

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.

A small bowl filled with homemade vegan bagoong or shrimp paste

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.

vegan bagoong or shrimp paste fried rice in a non-stick pan

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.

vegan bagoong or shrimp paste fried rice stuffed into a bowl

A dome of vegan bagoong or shrimp paste fried rice on a plate

A dome of vegan bagoong or shrimp paste fried rice on a plate with fresh tomatoes, onions, cucumber, fried tofu, and mangoes

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

Mixed vegan bagoong rice

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!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Asian, Filipino, Southeast Asian, Thai
Servings 1
Calories 407 kcal

Ingredients
  

  • 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!

WATCH Video

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
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THESE IMAGES:

This Post Has 2 Comments

  1. Veronika August 13, 2021 Reply

    5 stars
    I love fried rice but i never thought about putting mango and tomates in it.. Turns out it tastes absolutely fabulous!

    1. Jeeca August 14, 2021 Reply

      Thanks Veronika, hope you enjoyed it!! 🙂

5 from 2 votes (1 rating without comment)

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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