Egg Congee

Savory Rice Porridge

Ingredients:

Vegetable oil
1 cup leftover cooked rice
approximately 3 cups water or stock
1 green onion, separated into white and green part, then thinly sliced
2 hard boiled eggs, roughly chopped
1/4 tsp white pepper
1 Tbsp soy sauce
1/4 tsp sesame oil
Salt

Optional Ingredients:

3 oz. ground pork or chicken
2 ounces firm tofu, cubed
2 tea eggs or 
2 quail eggs, raw

Directions:

Heat 1 teaspoon of vegetable oil in a saucepan over medium heat. Add the sliced white part of the green onion.  (Add the ground pork or chicken - if using -  and brown.) Then add the rice, water, and white pepper and bring to a boil. Turn the heat to a low and simmer for an hour, stirring occasionally.

Add the soy sauce and sesame oil to the chopped egg and let it marinate while the congee is cooking.

If you want thick congee, add less water or cook uncovered.  If you want thinner congee, add more water. At the end of cooking, stir the egg and sliced green part of the green onion into the congee. (Add the cubed tofu - if using.)  Cook for a minute to let it heat through. (Crack raw quail over congee - if adding.) Salt to taste, then serve immediately.

Serves 2