Nourishing Morning Delight: Nutritious Egg and Vegetable Porridge
Simple Morning Porridge, Easy Way to Make Egg Porridge, Delicious Egg and Vegetable Porridge Recipe
The perfect choice to fill your hungry stomach warmly and satisfyingly on a busy morning! Egg and vegetable porridge is a nutritious breakfast essential for busy modern people and growing children. It’s a dish that even picky eaters who dislike vegetables can enjoy without fuss. For ultimate convenience, you can make a large batch, portion it into freezer bags, and reheat it in the microwave on busy days. This recipe uses fish cake broth cubes to shorten preparation time, and the combination of tender eggs and crisp vegetables creates a fantastic flavor. Discover the recipe for egg and vegetable porridge that will grace your table!
Porridge Ingredients- 1 bowl of cooked rice (cold or freshly cooked)
- 2 fresh eggs
- 1/2 onion, finely diced
- 30g carrot, finely diced
- 1/4 green onion, thinly sliced
- 1 fish cake broth cube (or 400ml water)
Seasoning- 1 Tbsp soy sauce (or a pinch of salt)
- 1 Tbsp fish sauce (or add more soy sauce)
- A little sesame oil (for a nutty finish)
- 1 Tbsp soy sauce (or a pinch of salt)
- 1 Tbsp fish sauce (or add more soy sauce)
- A little sesame oil (for a nutty finish)
Cooking Instructions
Step 1
First, prepare the vegetables for the porridge. Dice the carrot and onion into small, approximately 0.5cm cubes, and thinly slice the green onion. Slicing the vegetables into small pieces rather than mincing them allows for a more enjoyable texture in the porridge.
Step 2
Lightly grease a pot with sesame oil to add a delicious aroma, then add the diced carrot, onion, and green onion. Sauté over medium heat until the vegetables are tender and the onions turn translucent. This process will bring out their natural sweetness, significantly enhancing the porridge’s flavor.
Step 3
Once the onions become transparent, add about twice the amount of water as rice (approximately 400ml). Instead of making a separate broth, simply add 1 fish cake broth cube for added umami and to significantly shorten cooking time. It’s a convenient way to achieve a deep flavor without the hassle of preparing fish.
Step 4
When the water comes to a rolling boil, add the cooked rice. Once it boils again, season with 1 tablespoon of soy sauce and 1 tablespoon of fish sauce. (You can adjust the seasoning with salt to your preference.)
Step 5
Begin by boiling over high heat. Once the porridge starts to bubble vigorously, reduce the heat to medium. Stir continuously with a spatula to prevent the rice from sticking to the bottom of the pot. Cook until the rice grains are soft and broken down, reaching your desired consistency.
Step 6
In a separate bowl, crack the 2 eggs and whisk them thoroughly with a fork or chopsticks until the yolks and whites are well combined.
Step 7
When the porridge has reached a thick consistency, slowly pour the whisked egg mixture in a circular motion around the edges of the pot. Pouring the egg in stages rather than all at once will prevent it from clumping and ensure it cooks into delicate ribbons. Gently stir the porridge as you add the egg mixture to help it disperse evenly, resulting in a smooth and savory egg and vegetable porridge.
