Chili Bagoong Fried Rice

Good morning R.C fam today i have something a very special dish to share with you, we filipino's often cook this every now and then specially breakfast hour.

A little brief history about fried rice

The earliest record of fried rice is in the Sui dynasty (589–618 CE) in China. Fried rice is believed to have started as a way of reusing leftover rice due to Chinese taboos against wasting food.

Oh, how Filipinos love bagoong (native shrimp paste)! It’s a dipping sauce, a cooking condiment, a seasoning and, when stirred simply into newly cooked rice, transforms rice into a full main dish.

In this chili bagoong fried rice recipe, mushrooms and green beans add color and texture. It could have been a full meal but I decided to pair the fried rice with tuna spring rolls.

Source: https://casaveneracion.com/chili-bagoong-fried-rice/

Ingredients

• 2 tablespoons cooking oil divided

• 4 button mushrooms thinly sliced

• 6 green beans stringed and thinly sliced

• salt

• pepper

• 1 shallot peeled and chopped

• 2 cloves garlic peeled and minced

• 1 tablespoon bagoong (shrimp paste)

• ½ teaspoon chili flakes you may use more for added heat

• 2 cups day-old rice

Instructions

• Heat a frying pan and pour in a tablespoon of oil.

• Saute the mushrooms and green beans with a bit of salt and pepper until the beans are cooked through and the mixture is almost dry.

• Scoop out the mushrooms and green beans, transfer to a plate and set aside.

• Pour the remaining cooking oil into the pan.

• Saute the shallot until softened, about a minute.

• Add the shrimp paste, garlic and chili flakes. Cook, stirring often, until the solids separate from the oil.

• Turn up the heat and dump in the rice. Cook, tossing and stirring, until the rice is heated through.

• Add the green beans and mushrooms to the rice. Cook, tossing, for another minute.

• Taste the rice and adjust the seasonings, if needed.

• Serve the chili bagoong fried rice immediately.

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