Baby Squid Rice

This fried rice is nothing like you tried before. Baby Squid Rice is a type of fried rice prepared with fermented sautéed squid and salted egg then seasoned with bagoong.

This is one unique fried rice, have you seen a fried rice where it is prepared with baby squid as its main ingredient? To add to its uniqueness, add some whole fried boiled salted duck eggs then stir fry it with fermented shrimp paste, yum! This creation is from Abe Restaurant in the Philippines, though I haven’t tried them yet, I follow them closely as they have many offerings that are not usual, not the typical dishes a Filipino restaurant offers, it’s one of those places I dream of dining in when I get a chance to visit Philippines. There are several dishes I wanted to recreate at home but without having tasted the real thing all I can do is research and read about reviews of people who tried those dishes, some of them that I already recreated was their Sinigang na Ube, Crispy Tadyang, Binukadkad na Isda, Sinuteng Baby Squid and Crispy Shrimp Binondo and today we are recreating a new one, the Baby Squid rice.

These dishes I recreated have never failed me, they are all amazing, I can just imagine how the real thing would taste like, maybe someday but for now since this restaurant is around 8000 kilometres away, this is the best I can do.

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Baby Squid Rice

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Baby Squid Rice is a type of fried rice prepared with fermented sautéed squid and salted egg then seasoned with bagoong.


Units Scale


  • 600 g baby squid, gutted and cleaned
  • 4 tbsp calamansi or lemon juice
  • 2 tbsp soy sauce
  • 2 pcs bay leaves
  • 6 cloves garlic, pounded
  • 1/2 tsp cayenne pepper
  • oil
  • sea salt
  • freshly ground black pepper

Fried Rice

  • 5 cups cold leftover rice
  • 2 tbsp bagoong (shrimp paste)
  • 2 stalks spring onions, chopped
  • garlic, minced
  • salt
  • freshly ground black pepper
  • oil


  • 3 pcs salted duck eggs, peeled
  • chopped spring onions, to garnish
  • fried garlic, to garnish


  1. Prepare a deep fryer or wok filled with enough oil for deep frying then heat oil to 180C. Carefully place peeled salted duck eggs then deep fry until outer layer of egg turns light brown, remove from fryer then set it aside.
  2. Place wok in stove over low heat. Add oil then sauté garlic until light brown and fragrant in medium heat.
  3. Increase heat to high then add baby squid, bay leaves, and cayenne pepper, cook for 3 minutes or until squid is just cooked, residual heat will continue the cooking process, flip squid once during the cooking process.
  4. Season with salt, soy sauce and freshly ground black pepper.
  5. Add calamansi juice one tablespoon at a time, adjust sourness to your preference.
  6. Remove squid from wok then set it aside.
  7. Using the same wok add oil, then sauté garlic in medium heat and fry until golden brown in colour.
  8. Add rice and bagoong, mix well until rice is coated evenly with the shrimp paste. Stir fry continuously for 5 minutes then add spring onions, mix to combine. Season with salt and freshly ground black pepper.
  9. Toss in the squid then mix well to combine. Cook for a minute. Then place it on a serving platter.
  10. Top fried rice with fried eggs then garnish with spring onions and toasted garlic. Serve.

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