Silky Egg Porridge
Easy Egg Porridge with Leftover Rice
When my child had tonsillitis and couldn’t eat solid food, I made this comforting egg porridge. Using leftover rice, you can whip up this delicious and soothing porridge in just 10 minutes. It’s easy to digest and gentle on the stomach, making it a perfect nourishing meal during seasonal changes or when feeling unwell.
Ingredients- 1 bowl of leftover rice (heaping)
- 2 large eggs
- 1/2 stalk green onion
- 1/5 carrot
- 2 Tbsp sesame oil
- 600ml water
- 1 Tbsp chicken stock
- Salt to taste
- Sesame oil and sesame seeds for garnish
Cooking Instructions
Step 1
First, prepare the vegetables and eggs for the porridge. Finely chop the washed green onion and mince the peeled carrot into very small pieces. Mincing the vegetables finely makes them easier for children to eat.
Step 2
Crack the two eggs into a bowl. Whisk them gently with a fork or a whisk until the yolks and whites are well combined. Whisking the eggs smoothly will ensure they disperse beautifully in the porridge without clumping.
Step 3
Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the chopped green onion and sauté for about 1 minute until fragrant, being careful not to burn it. Once the aroma of the green onion is released, add the minced carrot and sauté for another 2-3 minutes to bring out the natural sweetness of the vegetables.
Step 4
Reduce the heat slightly and add the bowl of leftover rice to the pot. Gently mash the rice grains with a spatula as you mix them with the vegetables. Then, pour in 600ml of water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and continue to cook.
Step 5
When the porridge comes to a boil, lower the heat to low and simmer for about 5 minutes, or until the rice grains have softened and the porridge has thickened. Once the rice is well cooked and the porridge reaches your desired consistency, stir in 1 tablespoon of chicken stock for added umami. If you don’t have chicken stock, you can substitute it with other flavor enhancers like Dashida or simply omit it.
Step 6
With the heat on the lowest setting, slowly pour the whisked egg mixture in a thin stream around the edges of the pot. Resist the urge to stir immediately. Once the edges of the egg begin to set slightly, gently stir once or twice with chopsticks or a spatula, allowing the egg to cook like delicate ribbons and disperse into the porridge. This creates a wonderfully soft texture. Finally, season with salt to your preference. Just before serving, drizzle with a little sesame oil and sprinkle with sesame seeds for a delicious finishing touch!
