Bagoong Rice

July 25, 2014

The best excuse to cook rice more than what we can consume during dinner is when I’m going to serve it as breakfast the following day.  I usually mix in whatever is available in my pantry. Such an easy rice bowl to make. :) :) :)

4 cups rice
1 tablespoon bagoong
1 onion, sliced
ground black pepper
2 tablespoons cooking oil

serve with:
egg strips
sliced green mango


Make the egg strips: 
Heat a nonstick pan and brush with a little oil. Pour beaten egg mixture into the pan and leave to cook like a pancake. Transfer the cooked egg to a plate. Roll like a cigar and slice thinly.

Cook the bagoong fried rice: 
in a wok, heat oil and sauté onion just until done. in the same pan, add rice and bagoong  toss until warmed through. Season to taste.

To serve, place a bowl of rice on a plate. Arrange egg strips and green mango strips around the rice. Serve hot.

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