KIMCHI RICE PORRIDGE
A combination of pungent chopped kimchi, toasted scallions and ginger, and rice that's been bolstered with a hit of kimchi brine, this porridge is fiery and sinus-clearing. The rice isn't perfectly fluffy; instead, leftover rice simmers until it breaks down from kernel to stew. (You can, of course, use raw rice, too: Cook it in Step 2 for about an hour, partly covered and stirring occasionally.) You'll want to cook the scallions and ginger until nearly burned, and top the whole thing with a fried egg (or make it soft-boiled). Take note that most kimchi gets its funk from shrimp, anchovies and-or fish sauce, so if you'd like to make this dish vegetarian, make sure to use a vegetarian kimchi.
Provided by Ali Slagle
Categories breakfast, brunch, dinner, lunch, weekday, grains and rice, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan, heat the oil over medium-high heat. Once shimmering, add the scallions and ginger and sauté until soft and toasted in spots, about 2 minutes.
- Add the kimchi, the rice, and 3 cups of water. Bring to a boil, then reduce heat and simmer, adding more water if necessary, until the rice is broken down and the porridge is the desired consistency (some like their porridge soupy, others thicker with most of the liquid absorbed), 15 to 20 minutes.
- Turn off the heat and stir in the kimchi brine. Season with salt and more kimchi brine to taste.
- To serve, fry eggs to your liking. Top each bowl of porridge with an egg, chopped scallions and a drizzle of sesame oil.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 3 grams, Carbohydrate 79 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 0 grams, TransFat 0 grams
SUPER-SIMPLE OVERNIGHT PORRIDGE
Steps:
- In a 4-quart saucepan, combine the rice, chicken stock, and water. Cover and let sit overnight at cool room temperature (around or below 60°F) or in the refrigerator.
- The next morning, add the ginger and the white parts of the green onions to the pot. Partially cover (a small gap is perfect to minimize evaporation and avoid a boil over) and bring to vigorous simmer over high heat. Lower the heat and gently simmer, partially covered, for 15 minutes, stirring occasionally and adjusting the heat as needed. When done, most of the liquid will have been absorbed (you'll see little separation between the rice and liquid). Discard the ginger and green onions. Stir the pot, cover tightly, turn off the heat, and let rest for 10 minutes to finish thickening. The desired thickness of the porridge can vary according to taste; it can be rustic and thick, or elegant and thin, or somewhere in between. If needed, add a splash of water to thin or cook a little longer to thicken. Taste and season with the salt.
- When ready to serve, reheat the porridge to a simmer, then ladle into individual bowls. Garnish with sliced green onions and pepper.
- Embellishments:
- Lean, light-tasting cháo responds well to fatty, salty, spicy, herbal enhancements. In addition to (or instead of) garnishing your porridge with green onion and pepper, consider the following, and feel free to mix and match.
- Toppings:
- Crisp chopped bacon, a fried or soft-boiled egg, and maybe chopped kimchi for punch.
- Lemongrass Tempeh Crumbles or Crispy Caramelized Pork Crumbles.
- Chopped Sriracha Tofu, fried onions or shallots, and coarsely chopped fresh cilantro, mint, or basil.
- Add-ins:
- Crack a raw egg into the bowl before ladling in the hot soup. Top with crumbled rice crackers and perhaps ribbons of Korean toasted seaweed snacks (one pack of gim is enough for a batch). Stir well before eating.
- Drop 8 ounces of raw peeled shrimp into the soup as it heats. When the shrimp are pink and cooked through, ladle out the soup. Add slivered ginger and maybe some gim.
- Stir in raw or seared mushroom. Add a handful of shredded cooked chicken or some shrimp, or both.
RICE PORRIDGE WITH FRESH EGGS
Good for unhappy bellies! I like it savory, so I eat this with soy sauce and sesame oil, but you can try it sweet as well.
Provided by gezelliggirl
Categories White Rice
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Combine rice, water and salt in a saucepan. (If you have time, let it soak for 15 minutes; if not, that's okay.).
- Bring to a boil, then reduce heat to a simmer.
- Let simmer for anywhere from 30-45 minutes, stirring occasionally to keep the rice from sticking to the bottom.
- When the consistency is to your liking, crack the two eggs into a cup and whisk well to combine whites and yolks.
- Slowly pour a thin stream of egg into the rice. Stir the rice quickly for a well-combined, custard-like porridge or slowly for thin ribbons of cooked egg, like an egg drop soup.
- Simmer another minute or two until the egg is cooked thoroughly, drizzle soy sauce and/or sesame oil on top (if using) then serve.
More about "rice porridge with fresh eggs recipes"
20-MINUTE CONGEE (皮蛋瘦肉粥) - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (76)Total Time 30 minsCategory Soups And StocksCalories 131 per serving
- Wash the rice, drain, and transfer to a zip-loc bag or freezer-safe container. Leave it in the freezer for at least 8 hours.
- Marinate the pork with the cornstarch, oyster sauce, and vegetable oil for about 15 to 20 minutes.
- Meanwhile, in a medium pot, bring 7 cups of water to a boil. Add the frozen rice (no need to defrost) and bring it to a boil again, stirring the rice to prevent sticking. Reduce the heat to a low simmer, and cover and cook for about 15 minutes. Periodically check and stir the congee. It’s important to stir from the bottom to prevent sticking, as the rice texture thickens quickly.
- While that’s cooking, dice the thousand year-old egg and set it aside. Very thinly julienne the ginger. Don’t prepare this ahead of time, as we want the flavor of freshly cut ginger.
SIMPLE EGG PORRIDGE - DISH BY DISH
From dishbydish.net
Reviews 17Estimated Reading Time 3 mins
CONGEE (CHINESE RICE PORRIDGE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 305Calories 32 per servingCategory Breakfast, Dinner, Lunch, Entree
RICE PORRIDGE RECIPE (OKAYU) お粥 • JUST ONE COOKBOOK
From justonecookbook.com
4.7/5 (57)Total Time 1 hr 5 minsCategory Main Course, Side DishPublished Mar 2, 2020
CHINESE PORK CONGEE WITH PRESERVED CENTURY EGGS
From curiouscuisiniere.com
CHICKEN RICE PORRIDGE WITH CENTURY EGG -CHáO Gà HộT …
From eatwithemily.com
BASIC CONGEE RECIPE (JOOK/粥) - HEALTHY NIBBLES BY …
From healthynibblesandbits.com
RICE PORRIDGE - HOW TO COOK CANTONESE PORRIDGE (THE …
From tasteasianfood.com
BREAKFAST RICE PORRIDGE - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
JEERAKA KANJI (CUMIN- RICE PORRIDGE) - RECIPES ARE SIMPLE
From recipesaresimple.com
BEST BREAKFAST RICE RECIPES FOR RICE SOUPS AND PORRIDGES
From grantourismotravels.com
TURMERIC RICE PORRIDGE RECIPE WITH FRIED EGGS - GRANTOURISMO …
From grantourismotravels.com
16 CHICKEN WITH RICE RECIPES FOR A COMFORTING MEAL
From seriouseats.com
RICE PORRIDGE: A QUICK, DELICIOUS, & GLUTEN-FREE BREAKFAST
From vibrantlygfree.com
15 RECIPES TO BREAK THE FAST DURING RAMADAN - FOODANDWINE.COM
From foodandwine.com
10 BEST PORRIDGE WITH EGG RECIPES | YUMMLY
From yummly.com
EGG RICE PORRIDGE RECIPE - THE WORLD RECIPE
From theworldrecipe.com
10 BEST BREAKFAST RICE PORRIDGE RECIPES | YUMMLY
From yummly.com
PORRIDGE WITH EGG - HIGH PROTEIN! - OUR NOURISHING TABLE
From ournourishingtable.com
CHICKEN CONGEE RECIPE (INSTANT POT JOOK RICE PORRIDGE)
From aspicyperspective.com
17 DELICIOUS RICE RECIPES TO MAKE TONIGHT - REAL SIMPLE
From realsimple.com
HOW TO MAKE RICE PORRIDGE (CONGEE) | U.S. DAIRY
From usdairy.com
RICE PORRIDGE MADE EASIER (OVERNIGHT!) | EPICURIOUS
From epicurious.com
#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #low-protein #healthy #soups-stews #rice #asian #chinese #kid-friendly #low-fat #vegetarian #dietary #low-sodium #low-saturated-fat #low-calorie #comfort-food #low-carb #inexpensive #free-of-something #low-in-something #pasta-rice-and-grains #white-rice #long-grain-rice #taste-mood #number-of-servings
You'll also love