<EGG SPINACH RICE PORRIDGE/ たまご粥>
＜Yield> 1-2 servings
<Prep time> 5 mins ( It doesn't include time for cooking rice)
<Cook time> 5 mins
sushi rice (cooked) 150g
spinach, 1 handful
water 2 cups
soy sauce ½ tbsp
Toasted sesame oil 1 tsp
chopped spring onion
1; Add water and your choice of soup stock powder to the pot and bring it to a boil. Add cooked rice. Simmer for 3 mins or until it’s thickened. Whisk egg.
2; Add spinach along with beaten egg. Turn off the heat immediately to let them cook with residual heat.
Drizzle soy sauce and toasted sesame oil as much or little as you want. Ready to be enjoyed.
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2; Adjust the taste by adding soy sauce at the end. I keep it pretty mild in taste.
Keep it in an air-tight container in the fridge for 3 days.