Bagoong Alamang Fried Rice with Pork Rinds: A Salty, Savory Delight

The scent of bagoong always transports me back to my grandmother’s kitchen in Manila. I remember being a little girl, crinkling my nose at the pungent aroma as she expertly stirred it into steaming rice. She would add a sprinkle of sugar, a handful of diced tomatoes, and top it with crispy chicharon. I wasn’t always a fan of the smell, but the taste? Irresistible! This recipe is my tribute to her, a slightly elevated version of that classic comfort food, melding the familiar flavors with a touch of modern flair.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 6
• Yields: 6 cups
• Dietary Type: Not Gluten-Free

Ingredients

• 6 cups cooked white rice (day-old is best)
• 1 yellow onion, chopped
• 1 tablespoon sweet chili paste (Thai)
• 3 tablespoons bagoong alamang (Filipino salted shrimp fry condiment)
• 3 tablespoons sugar
• 3 hard-boiled eggs, diced
• 1 (1 3/4 ounce) bag pork rinds, divided
• 6 tablespoons extra virgin olive oil

Equipment Needed

• Wok or large skillet
• Cutting board
• Knife

Instructions

1. Heat 3 tablespoons of extra virgin olive oil in a hot wok or large skillet over medium-high heat.
2. Add the sweet chili paste and sauté the chopped yellow onion until translucent, about 3-4 minutes. Remove from the wok and set aside.
3. Add the remaining 3 tablespoons of extra virgin olive oil to the wok.
4. Add the bagoong alamang and sugar. Stir-fry for about 3 minutes, allowing the sugar to dissolve and the bagoong to caramelize slightly. Be careful not to burn the bagoong.
5. Re-add the onion and chili paste mixture to the wok. Stir-fry for another minute or two to combine all the flavors.
6. Add the cooked white rice to the wok. Mix well, ensuring that the rice is evenly coated with the bagoong mixture. Break up any clumps of rice with your spatula.
7. Coarsely crush half of the pork rinds.
8. Stir the coarsely crushed pork rinds into the rice.
9. Finely crush the remaining pork rinds and use them as a topping for the fried rice.
10. Garnish with diced hard-boiled eggs and serve immediately.

Expert Tips & Tricks

• Day-old rice is key: Using day-old rice is crucial for achieving that perfectly separated, slightly chewy texture in fried rice. Freshly cooked rice tends to be too moist and can result in a mushy final product. If you only have freshly cooked rice, spread it out on a baking sheet and let it air dry for about an hour before using.

• Don’t overcrowd the wok: Overcrowding the wok will lower the temperature and prevent the rice from frying properly. Cook in batches if necessary.

• Adjust the sweetness: The amount of sugar can be adjusted to your preference. If you prefer a saltier fried rice, reduce the amount of sugar. If you prefer a sweeter fried rice, add more sugar.

• Bagoong quality matters: The quality of your bagoong alamang will greatly impact the flavor of the fried rice. Look for a brand that is bright pink and has a pungent, yet slightly sweet aroma.

• Crispy pork rinds are essential: Make sure your pork rinds are fresh and crispy. Stale pork rinds will become soggy when mixed with the rice. If your pork rinds are not crispy enough, you can crisp them up in the oven at 350°F (175°C) for a few minutes.

Serving & Storage Suggestions

Serve this Bagoong Alamang Fried Rice hot, garnished with the finely crushed pork rinds and diced hard-boiled eggs. It makes a fantastic side dish to grilled meats or seafood.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or stir-fry in a wok with a little bit of oil. Reheating in the wok will help to maintain the crispy texture of the rice. You can also freeze this fried rice for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	476.7 kcal	N/A
Calories from Fat	172 g	36%
Total Fat	19.1 g	29%
Saturated Fat	3.7 g	18%
Cholesterol	101.1 mg	33%
Sodium	182.7 mg	7%
Total Carbohydrate	61.5 g	20%
Dietary Fiber	0.9 g	3%
Sugars	7.3 g	29%
Protein	12.8 g	25%

Variations & Substitutions

• Vegetarian Option: For a vegetarian version, omit the pork rinds and add diced tofu or tempeh instead. You can also use mushroom “chicharon” for a similar crispy texture.

• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha sauce to the fried rice for a spicy kick.

• Protein Boost: Add cooked shrimp, chicken, or pork to the fried rice for a more substantial meal.

• Vegetable Medley: Incorporate diced carrots, peas, or bell peppers for added nutrients and color.

• Seafood Extravaganza: Add small shrimps, squid, or crab meat for an even richer, seafood-focused flavor.

FAQs (Frequently Asked Questions)

Q: Can I use brown rice instead of white rice?
A: Yes, you can use brown rice, but the texture will be slightly different. Brown rice is chewier than white rice and may require a longer cooking time.

Q: Where can I find bagoong alamang?
A: Bagoong alamang can be found in most Asian grocery stores, particularly Filipino or Southeast Asian markets. You may also be able to find it online.

Q: Can I make this ahead of time?
A: While it’s best served immediately, you can prepare the individual components (chopped onion, diced eggs, crushed pork rinds) ahead of time and store them separately.

Q: What if I don’t have sweet chili paste?
A: You can substitute with a combination of regular chili paste and a touch of honey or sugar. Start with a small amount and adjust to taste.

Q: Is there a substitute for pork rinds?
A: For a similar crispy texture, try using fried garlic, toasted sesame seeds, or even crispy fried shallots.

Final Thoughts

This Bagoong Alamang Fried Rice with Pork Rinds is more than just a recipe; it’s a journey back to my roots, a celebration of flavors that evoke memories of family and home. I encourage you to try this recipe and experience the unique combination of salty, sweet, and savory. Feel free to adjust the ingredients to your liking and make it your own. Share your creations and feedback – I’d love to hear how it turns out for you! Pair it with a refreshing calamansi juice for an authentic Filipino experience. Mabuhay!