Updated: May 12
<EGG SPINACH RICE PORRIDGE/ たまご粥>
＜Yield> 1-2 servings
<Prep time> 5 minutes (doesn't include the time to cook rice)
<Cook time> 5 minutes
150g cooked Japanese sushi rice
1 handful spinach
½ tablespoon Soy sauce
1 teaspoon Toasted sesame oil
chopped green onion
1. In a pot add water and stock powder over high heat. Once it reaches a boil, add in the cooked rice. Reduce to a simmer for 3 minutes until it has thickened. In a small bowl whisk egg.
2. Add spinach along with the beaten egg. Remove from heat immediately and allow the egg to cook with the residual heat. To finish, drizzle with as much or as little soy sauce and toasted sesame oil as you like. Now it's ready to be enjoyed.
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2. Adjust the final taste by adding soy sauce at the end. I like to keep it pretty mild in taste.
Store in an air-tight container in the fridge for up to 3 days.
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