Egg and Green Onion Rice Porridge (Quick Congee)

Ingredients

• cooked rice — 1.5 cups (leftover is perfect)
• water or chicken stock — 5 cups
• eggs — 2 large, beaten
• scallions — 2 stalks, chopped
• salt — 1 tsp
• white pepper — 1/4 tsp
• sesame oil — 1/2 tsp

Steps (beginner-friendly)

1. Combine the cooked rice and 5 cups water or stock in a pot. Bring to a boil over high heat.
2. Reduce to medium heat and simmer 12-15 minutes, stirring every 2-3 minutes so the rice doesn't stick to the bottom.
3. The congee is ready when the grains break apart and the liquid turns thick and creamy.
4. Season with 1 tsp salt and 1/4 tsp white pepper; stir.
5. Turn the heat to LOW and stir the congee in circles to make a whirlpool.
6. Slowly pour the beaten eggs in a thin stream while stirring — silky egg ribbons will form immediately.
7. Turn off the heat, ladle into bowls, and top with scallions and a drizzle of sesame oil.