Savoury Rice Porridge with Soft Egg & Soy

This is congee's cousin—a quick savoury rice porridge made with leftover rice. It's warm, creamy, and deeply comforting. Top it with a soft-boiled egg, a drizzle of soy, and some spring onion. It's breakfast, but it also works for lunch or dinner. It's the kind of food that feels like a hug.

Ingredients (Serves 1):

• 150g cooked rice (leftover is perfect)
• 250ml water or stock
• 1 tsp fresh ginger, grated
• 1 egg
• 1 tsp tamari or soy sauce
• 1 tsp sesame oil
• 1 spring onion, sliced (green part only)

Method:

1. Put the cooked rice, water or stock, and ginger in a small saucepan.
2. Bring to a simmer over medium heat. Cook, stirring occasionally, for 5–10 minutes until the rice has broken down and the mixture is thick and porridge-like.
3. Meanwhile, soft-boil the egg: 6 minutes in boiling water for a runny yolk. Peel and set aside.
4. Spoon the rice porridge into a bowl. Top with the egg, cut in half.
5. Drizzle with tamari and sesame oil. Scatter with spring onion.
6. Eat immediately.

Why it's gut-friendly: Rice is easy to digest. Ginger is anti-inflammatory and soothes the stomach. Eggs provide protein. It's gentle, warming, and perfect for sensitive stomachs.