Nourishing and Hearty Seaweed Egg Porridge Recipe
Quick and Easy Seaweed Egg Porridge Using Leftover Rice, Perfect for Breakfast
This seaweed egg porridge recipe is perfect for a quick and satisfying meal on busy mornings. Made with simple ingredients you likely have at home, this savory vegetable and seaweed porridge will fill your stomach and warm your soul. It’s a wonderfully comforting dish that’s also a great way to use up leftover rice!
Ingredients- 10g dried seaweed
- 80g carrot
- 2 eggs
- 800ml anchovy broth (or kelp broth)
- 2/3 bowl leftover cooked rice (approx. 150g)
- 1 Tbsp fish sauce (or soy sauce)
- 1/2 tsp fine salt (adjust to taste)
- 1 Tbsp toasted sesame seeds (ground)
- 2 Tbsp sesame oil (1 Tbsp for sautéing, 1 Tbsp for finishing)
Cooking Instructions
Step 1
First, soak 10g of dried seaweed in lukewarm water for about 10 minutes until it becomes soft and pliable.
Step 2
Rinse the soaked seaweed thoroughly under running water to remove any grit. Squeeze out as much water as possible, then finely chop it with scissors or a knife, making it easy to eat.
Step 3
Wash, peel, and finely mince 80g of carrot, similar in size to the chopped seaweed. Feel free to substitute or add other leftover vegetables like zucchini or onion from your refrigerator.
Step 4
Heat 1 Tbsp of sesame oil in a pot over medium heat. Add the minced carrot and sauté until it becomes slightly translucent. Then, add the chopped seaweed and continue to sauté together for another 2-3 minutes to enhance their flavors.
Step 5
While sautéing the seaweed and carrots, add 1 Tbsp of fish sauce (or soy sauce) and stir-fry for another minute to allow the flavors to meld into the ingredients. This step greatly improves the umami taste.
Step 6
Pour in all 800ml of the prepared anchovy broth. Bring the mixture to a boil over high heat.
Step 7
Once the broth is boiling, add the 2/3 bowl of leftover cooked rice and stir well to prevent clumping. After the porridge begins to re-boil, reduce the heat to medium-low. Partially cover the pot and let it simmer gently for at least 20 minutes, or until the rice grains are thoroughly cooked and the porridge has thickened. Stir occasionally to prevent sticking.
Step 8
When the porridge is sufficiently cooked, crack 2 eggs into a separate bowl, add about 2 pinches of salt, and whisk well. Slowly pour the beaten eggs into the simmering porridge while stirring gently with chopsticks or a spoon. Continue to cook until the eggs are set.
Step 9
Adjust the overall seasoning of the porridge. Add 1/2 tsp of fine salt and taste. Add more salt as needed to suit your preference. It’s best to add salt gradually rather than all at once.
Step 10
Finally, for added nutrition and a nutty flavor, stir in 1 Tbsp of ground toasted sesame seeds. Drizzle with the remaining 1 Tbsp of sesame oil to finish. Your delicious seaweed egg porridge is ready! Enjoy it warm.
