Vegetable Bagoong Fried Rice Recipe

Ingredients with Measurements:
- 3 cups cooked rice
- 1/2 cup bagoong (shrimp paste)
- 1/2 cup diced carrots
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1/4 cup chopped scallions
- Salt and pepper to taste

Special equipment needed:
- Large wok or frying pan

Step-by-step instructions:

1. Heat the vegetable oil in a large wok or frying pan over medium heat.
2. Add the minced garlic and sauté until fragrant.
3. Add the diced onions and sauté until translucent.
4. Add the diced carrots and bell peppers and sauté until slightly softened.
5. Add the diced tomatoes and sauté until they release their juices.
6. Add the bagoong and stir until well combined with the vegetables.
7. Add the cooked rice and stir until well coated with the bagoong mixture.
8. Season with salt and pepper to taste.
9. Add the chopped scallions and stir until evenly distributed.
10. Serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 320
- Fat: 12g
- Carbohydrates: 46g
- Protein: 6g
- Fiber: 3g

Substitutions for ingredients:
- Instead of bagoong, you can use soy sauce or fish sauce.
- Instead of carrots, you can use peas or corn.
- Instead of bell peppers, you can use green beans or broccoli.

Variations:
- You can add diced chicken or shrimp for a non-vegetarian version.
- You can add scrambled eggs for a breakfast version.

Tips and tricks:
- Use day-old rice for best results.
- Make sure to stir the rice constantly to prevent it from sticking to the pan.
- Adjust the amount of bagoong according to your taste preference.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve in a bowl or on a plate.
- Garnish with chopped scallions or cilantro.

Garnishes:
- Chopped scallions
- Cilantro

Pairings:
- Grilled or roasted meats
- Steamed vegetables

Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Chicken adobo
- Sinigang (Filipino sour soup)

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.

Food safety advice:
- Make sure to cook the rice thoroughly and to store leftovers in the refrigerator.

Food history:
- Bagoong is a popular Filipino condiment made from fermented shrimp or fish.

Flavor profiles:
- Salty, umami, savory

Serving suggestions:
- Serve hot as a main dish or as a side dish.

Related Categories

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Region: Filipino

Taste: Savory, Spicy, Tangy, Umami, Salty