Lunch Box Idea: Easy Bagoong Rice Bowl

August 17, 2018

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

  • 1 tbsp oil
  • 2 tsp minced garlic
  • 1/2 cup pork tenderloin slices
  • 1 tbsp brown sugar
  • 1/2 tsp soy sauce

Ingredients for the Bagoong Rice

  • 2 tbsp Thai shrimp paste
  • 3 tbsp oil
  • 1 tbsp minced garlic
  • 4 cups day-old rice
  • 1/4 cup Green mango strips
  • Cucumber slices
  • Scrambled egg, cut into strips
  • Bird’s eye chili, sliced
  • Sweet pork (see recipe above)

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.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

9 comments in this post SHOW

9 responses to “Lunch Box Idea: Easy Bagoong Rice Bowl”

  1. Nakakatakam ‘yung pictures. Tila ang sarap almusal neto, kaya lang allergic ako sa bagoong. Sadface..

  2. What brand do you usually recommend for the shrimp paste/bagoong? 🙂

    • Mikka Wee says:

      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!

  3. Thank God for articles like these. Though I’m surprised I didn’t see a bacon slab here or something.:D

  4. pilar says:

    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?

  5. Rachelle says:

    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!

  6. marish says:

    smoke in bora has something like this it’s called a kaopad 🙂 YUMMMM

  7. Thanis Lim says:

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

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