Pinakbet Fried Rice + Fried Liempo

5 from 19 reviews



fried liempo

  • 500g sliced liempo
  • salt and pepper
  • oil for frying

pinakbet fried rice

  • 2 tbsp oil
  • 3 cloves garlic, minced
  • 1 white onion,chopped
  • 3 tbsp bagoong alamang (shrimp paste)
  • 1/4 cup water
  • 1/2 cup squash, cubed
  • 1/2 cup eggplant, sliced into half moons
  • 1/2 cup ampalaya (bitter melon) , sliced into half moons
  • 1/2 cup sitaw, cut into 1-inch lengths
  • 1/2 cup okra, sliced into rounds
  • 4 cups cooked rice


  1. Season The Fried Liempo: Season the liempo with salt and pepper on each side and let it stand for 30 minutes in the ref. Meanwhile, cook the fried rice.
  2. Cook The Pinakbet Fried Rice: Heat oil in a wok and sauté garlic and onion until translucent. add the bagoong and water.
  3. Add the squash and cook for two minutes. Add the eggplant and ampalaya and cook for 1 more minute. Add the sitaw and okra and cook until tender and water has evaporated.
  4. Add the cooked rice and toss until rice is fully coated with the bagoong sauce.
  5. Turn off heat and set aside. Keep it warm while liempo is frying.
  6. Fry the liempo in hot oil until golden brown. Serve immediately and enjoy!