Nutrient-Rich Vegetable Egg Porridge
A Simple and Hearty Breakfast: How to Make Delicious Vegetable Porridge, Mushroom Porridge, and Egg Porridge
Today, we’re making a warm and nutritious vegetable and egg porridge. Packed with fresh vegetables and mushrooms, it creates a soft and comforting meal. This recipe is convenient when using leftover or frozen rice. You can also add an egg for an even creamier and richer flavor. For busy mornings, choose this hearty and healthy vegetable egg porridge for a satisfying start to your day!
Ingredients
- 1 Shiitake mushroom
- A handful of Oyster mushrooms
- 1/4 Onion
- 1/4 Carrot
- 1/4 Zucchini
- 2 bowls of Cooked Rice (leftover or frozen)
- 1 Consommé cube (or stock cube)
- 2 Liters of Water
- A little Sesame oil
- A little Salt
- 1 Egg (optional)
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for our delicious vegetable egg porridge. Have your fresh vegetables ready as shown in the picture.
Step 2
If using frozen rice, break up any clumps so the grains are separated. While using raw rice can yield a deeper flavor, today we’ll use frozen rice for convenience. If your frozen rice is very clumped, you can thaw it beforehand or soak it in cold water briefly before cooking.
Step 3
Instead of making broth separately, using one consommé cube (or stock cube) provides a rich and savory base conveniently. You can also use anchovy-kelp broth or vegetable broth.
Step 4
Finely mince all the prepared vegetables: shiitake mushrooms, oyster mushrooms, onion, carrot, and zucchini. The finer the vegetables are minced, the softer they will become and the better the texture will be in the porridge.
Step 5
You can mince the vegetables using a knife, a food processor, or a chopper for convenience. It’s important to mince them evenly.
Step 6
In a deep pot, combine the frozen rice (or leftover rice), minced vegetables, and 2 liters of water. Add the consommé cube as well. If you’re using raw rice, add the amount of rice and slightly increase the water quantity.
Step 7
When cooking a large batch of porridge, it’s best to use a regular pot. Pressure cookers can overflow or pose a risk if overfilled, so choose a pot with a generous capacity. For smaller portions, a pressure cooker can save time and cook the rice grains more tenderly.
Step 8
Bring the mixture to a boil over high heat, then reduce to medium-low heat and simmer gently. Cook for about 20-30 minutes, or until the rice grains are thoroughly broken down and the vegetables are tender. Stir occasionally to prevent sticking to the bottom.
Step 9
The porridge is ready, with the rice grains softened and the vegetables tender, creating a delicious porridge consistency.
Step 10
Finally, add finely chopped scallions or chives for extra flavor. If you don’t have these, it’s okay to skip. Alternatively, you can top it with shredded dried seaweed (gim).
Step 11
Once the porridge is cooked, season with salt to your taste and add a drizzle of savory sesame oil. Using soy sauce instead of salt can also add a deeper flavor.
Step 12
Now the basic vegetable porridge is complete! We’ll now add an egg to create a different kind of porridge.
Step 13
Crack one egg into the finished vegetable porridge. Gently place the egg so the yolk and white don’t mix immediately.
Step 14
Gently stir after adding the egg. As the egg cooks, it will blend smoothly with the rice and vegetables, making the porridge even creamier and softer. I personally find the porridge tastier with the egg due to its special creaminess and savory flavor!
Step 15
Making a large batch of porridge at once is very useful as it can be stored in the freezer and easily reheated for breakfast. It will be a great backup meal for busy days! Enjoy your meal!
