Bagoong Fried Rice (Jun Blog)

 Makes 4 servings


Ingredients: 

2 tbsp Vegetable Oil
4 cloves Garlic (crushed)
1 small Onion (chopped)
3 cups leftover cooked Rice at room temperature (1 cup uncooked gives roughly 3 cups cooked rice)
1/4 cup Bagoong (Shrimp Fry) Kamayan or Barrio Fiesta brand
Sea Salt to taste
1 small Green Mango (julienned, about 1/4 cup)
1 small Jicama (julienned, about 1/4 cup)
1 medium Carrot (julienned, about 1/4 cup)
2 medium Tomatoes (coarsely chopped)
4 eggs, fried

Directions:

1. Heat oil in a wok or large heavy skillet over high heat.
2. Add garlic and stir fry until it starts to brown. Add onions and stir fry until soft and fragrant. 
3. Add bagoong and stir fry for a minute. 
4. Mash the rice gently with clean hands, breaking apart clumps of rice. Pour rice into the hot wok and stir well, again breaking apart clumps of rice with a spatula. Stir until well combined.
5.  Stir fry until grains are separated and dressed in bagoong. Season with salt to taste.
6. Garnish with mango, jicama, and carrots, and tomatoes. Serve with fried eggs.