Basics and sides

Bagoong kanin

In the canon of deadly-simple Filipino dishes that use up leftover rice, there are two recipes that really stand out. The first is sinangag that just adds garlic to day-old rice. Bagoong rice is nearly as simple, and adds the sautéed shrimp paste so beloved of Filipinos and so misunderstood by virtually everyone else.

I have been making bagoong rice for decades, and prefer mine with my own scrambled eggs, which are essentially a sliced omelette.

Bagoong kanin

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Serves: 4
Cooking Time: 5 mins

Ingredients

  • 2 tbsp groundnut oil
  • 4 cloves garlic, chopped
  • 1 small red onion (or half a large one), finely chopped
  • 2 tbsp sautéed shrimp paste (e.g. Dagupan guisado bagoong)
  • 720g (4 USA cups) of day-old cooked rice
  • 1 tbsp liquid seasoning (e.g. Knorr or Maggi)
  • Pinch sea salt
  • 2 spring onions, chopped

Instructions

1

Heat the oil in a wok. Quickly fry the garlic and onion, but take care not to burn the garlic. Add the rice and toss in the garlicky oil. Add the shrimp paste and turn through.

2

Stir in the rice, break up any lumps and combine with the flavourings. Add the liquid seasoning and cook on high for about 3 mins.

3

Season to taste with salt. Serve with the spring onions scattered over.

Notes

A pinch of MSG goes not go amiss in this dish. Add it along with the salt.

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