Today, we’re showing you how to make an easy Bagoong (Shrimp Paste) Rice Bowl if you’re in the mood for Thai. It’s a great way to utilize leftover rice, and perfect to bring along for lunch since it’s quite convenient to pack as well.

The Bagoong brand you use is perhaps the most crucial ingredient since it’ll carry the dish’s full flavor. There is a good variety of brands available in the grocery that range from sweet to spicy, so you can just take your pick. Cooking the sweet pork is similar to cooking Pork Adobo in a fraction of the time, so that shouldn’t be much of a problem.

Aside from the sweet-and-salty medley, Bagoong Rice is glazed with a hint of tanginess thanks to the julienned green mangoes on top. When it comes to choosing the mangoes, it’s best to give it a gentle squeeze first to check its firmness since it determines the fruit’s ripeness. The softer it is, the riper. For this recipe, you want to get a green mango that isn’t too raw or too ripe since raw green mangoes are as tough as twigs, and the overripe ones are too mushy.

Rice bowls are probably one of the easiest dishes to whip up if you’re looking for something quick and tasty. What’s great about it is that when all of the ingredients are done cooking, you can simply dump them into a single container and take it anywhere. Especially with this Bagoong Rice Bowl, the rice is good enough to eat on its own so you needn’t worry about leftovers.

Bagoong Rice Bowl

Total Time: 20 minutes / Yield: 2-3 servings

Ingredients for the Sweet Pork

Ingredients for the Bagoong Rice

Procedure for the Sweet Pork

  1. Heat oil in pan and sauté minced garlic.
  2. Add the pork tenderloin slices, brown sugar, and soy sauce.
  3. Cook for 3-5 minutes or until pork is cooked.
  4. Set aside.

Procedure for the Bagoong Rice

  1. Heat oil in pan.
  2. Sauté garlic for 1 minute, add in shrimp paste and cook for another minute.
  3. Add in rice and mix very well.
  4. Transfer to a plate and garnish with green mango strips, cucumber slices, scrambled egg, sweet pork and bird’s eye chili.
  5. Serve with sweet pork on top.

9 Responses

  1. Now i know what to do with my big bottle of bagoon I bought from the supermarket in Manila ~ hu hu hu ~~

  2. Just made this for dinner for me and my hubby, converted cheapo pork cubes into strips. Used more garlic than recommended, and 4 tbsp barrio fiesta spicy bagoong instead of belachan (too expensive to purchase for such limited use) for 2 cups brown rice. Yummy and very easy to make! Recipe shouldn’t be called Easy, it should be called Super Easy! 😀 Thank you for this recipe!

  3. Cooked this for dinner (just the rice coz we had some leftover kare-kare and inihaw na liempo)…too good!!! You can eat it the rice by itself, but hey! Where’s the fun in that, right?

    1. Hi Cym! For this recipe, our chef Kat used Panti Thai shrimp paste. According to her, you should always use Thai Shrimp Paste, and not the local fare because to quote, “our local bagoong is too fish, too strong, and too rough. The Thai shrimp paste is really like a semi-smooth paste”, making it blend better into the rice. 🙂 Hope this helps!

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