Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup shrimp, peeled and deveined
- 1/4 cup bagoong (fermented shrimp paste)
- 1/4 cup green onions, chopped
- 1/4 cup red onions, chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the minced garlic and sauté until fragrant.
3. Add the shrimp and cook until pink and cooked through.
4. Add the bagoong and stir to combine with the shrimp.
5. Add the cooked rice and stir to combine with the shrimp and bagoong.
6. Push the rice mixture to one side of the wok or pan and add the beaten egg to the other side.
7. Scramble the egg until cooked through and then mix it into the rice mixture.
8. Add the chopped green onions and red onions to the wok or pan and stir to combine.
9. Season with salt and pepper to taste.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 360
- Fat: 12g
- Carbohydrates: 45g
- Protein: 16g
Substitutions for ingredients:
- Shrimp can be substituted with chicken, pork, or tofu.
- Bagoong can be substituted with soy sauce or fish sauce.
Variations:
- Add diced carrots, peas, or corn for a vegetable fried rice.
- Use leftover rice from the fridge for a crispier texture.
Tips and tricks:
- Use a non-stick wok or pan to prevent the rice from sticking.
- Cook the shrimp separately and add it to the rice mixture at the end to prevent overcooking.
- Use day-old rice for a better texture.
Storage instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove with a splash of water to prevent the rice from drying out.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped cilantro or parsley.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli, carrots, or green beans.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
Food history:
- Bagoong is a popular condiment in Filipino cuisine made from fermented shrimp or fish.
Flavor profiles:
- Salty, savory, umami.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.
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Region: Philippine