Rice Porridge With Fresh Eggs – a delicious recipe with white rice, water, salt, eggs, soy sauce, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine rice, water and salt in a saucepan. (If you have time, let it soak for 15 minutes; if not, that's okay.).
2
Bring to a boil, then reduce heat to a simmer.
3
Let simmer for anywhere from 30-45 minutes, stirring occasionally to keep the rice from sticking to the bottom.
4
When the consistency is to your liking, crack the two eggs into a cup and whisk well to combine whites and yolks.
5
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.
6
Simmer another minute or two until the egg is cooked thoroughly, drizzle soy sauce and/or sesame oil on top (if using) then serve.
113
kcal
Calories
5
g
Fat
10
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cup white rice, 2 - 2 1/2 cups water (depending on how soupy you'd like it), 1/4 teaspoon salt, 2 eggs, and more.
Yes, Rice Porridge With Fresh Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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