Binagoongan Fried Rice

Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Binagoongan Fried Rice at home. One serving contains 373 calories, 11g of protein, and 15g of fat. For 61 cents per serving, you get a side dish that serves 4. A mixture of shrimp paste, garlic, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 9 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes about 40 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Kawaling Pinoy. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so great. Similar recipes include Binagoongan Talong, Binagoongan Baboy, and veg fried rice , how to make vegetable fried rice | rice s.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a pan over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until aromatic. Add tomatoes and cook, mashing regularly with back of spoon, until softened. Add shrimp paste and cook, stirring regularly, until color darkens. Add vinegar and sugar and continue to cook,stirring occasionally, until most of the liquid is absorbed. Remove from pan and set aside.Heat a wok or wide skillet over high heat until very hot. Add 1 tablespoon of oil and swirl to coat bottom of pan. Heat until bottom of pan appears to shimmer. Add the rice and spread on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then toss to redistribute, breaking apart pieces with back of spoon. Spread rice on surface again for about 45 seconds and then toss to redistribute. Repeat a few times until rice is lightly toasted and heated through. Add sauteed shrimp paste. Continue to cook, tossing gently to combine, until rice is coated with shrimp paste and heated through. Serve hot.

 

Step by step:

1. In a pan over medium heat, heat about 1 tablespoon oil.

2. Add onions and garlic and cook until aromatic.

3. Add tomatoes and cook, mashing regularly with back of spoon, until softened.

4. Add shrimp paste and cook, stirring regularly, until color darkens.

5. Add vinegar and sugar and continue to cook,stirring occasionally, until most of the liquid is absorbed.

6. Remove from pan and set aside.

7. Heat a wok or wide skillet over high heat until very hot.

8. Add 1 tablespoon of oil and swirl to coat bottom of pan.

9. Heat until bottom of pan appears to shimmer.

10. Add the rice and spread on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then toss to redistribute, breaking apart pieces with back of spoon.

11. Spread rice on surface again for about 45 seconds and then toss to redistribute. Repeat a few times until rice is lightly toasted and heated through.

12. Add sauteed shrimp paste. Continue to cook, tossing gently to combine, until rice is coated with shrimp paste and heated through.

13. Serve hot.

Nutrition Information:

covered percent of daily need