Arroz frito filipino con bagoong

Ingredientes

• 1.5 cups leftovers cooked and cooled rice
• Neutral oil (for cooking)
• 4 cloves garlic (minced)
• 1-2 tbsp vegan bagoong or shrimp paste (plus more to taste if needed)
• Salt (to taste if needed (optional))
• Diced or sliced cucumber
• Diced or sliced green mangoes (I used apple mangoes)
• Diced or thinly sliced red onion
• Diced or sliced tomatoes
• Fried tofu
• Sliced chili (I used siling haba)
• Calamansi or lemon juice (to squeeze (optional))

Preparación

1. 1

   Place the rice in a large bowl and break apart with a spoon to separate the grains. If using freshly cooked rice, leave the rice to cool in front of a fan for 10 minutes for the moisture to evaporate.

2. 2

   Heat a large pan or wok over medium high heat. Add in some oil. Once hot, sauté the garlic for 1-2 minutes until lightly brown. Afterwards, add in the vegan shrimp paste or bagoong. Sauté for 1-2 minutes until aromatic.

3. 3

   Mix in the rice and turn up the heat too high. Mix the rice until well-incorporated and then cook for 1-2 more minutes. Taste the rice and add more bagoong/shrimp paste or salt, to taste, if needed.

4. 4

   --- Assembly ---

5. 5

   Scoop the rice into bowls and pack them tight before flipping the bowl over on a plate to create a rounded shape. Place the sliced cucumber, mangoes, onion, tomatoes, tofu, and chilli, plus other toppings of choice. Mix everything together and finish with a squeeze of calamansi or lemon juice, if desired. Enjoy!