Bagoong Fried Rice

Method

1. In a wok, heat a little oil over medium heat and pour in the beaten eggs.
2. Cook, stirring gently, until just set, then transfer to a plate and chop into small pieces; set aside.
3. In the same wok, add 1–2 tablespoons more oil if needed and cook the pork belly cubes over medium heat until they are browned and have rendered some fat.
4. Add the minced garlic and chopped onion and sauté until softened and fragrant.
5. Stir in the bagoong alamang and the sugar and cook for 1–2 minutes to bloom the shrimp paste and remove any raw harshness.
6. Add the day-old rice, breaking up any clumps, and stir fry until the grains are evenly coated in the pinkish bagoong oil and heated through.
7. Fold in the chopped scrambled egg.
8. Taste and adjust seasoning with more bagoong, a pinch more sugar or some pepper if you like.
9. Serve the bagoong fried rice topped with julienned green mango and, if you like, slices of cucumber and tomato for freshness.