Appetizers / Soups / Salads

Vegetable Porridge with Egg takes 70 minutes to prepare.

Vegetable Porridge with Egg takes 30 minutes to cook.

Vegetable Porridge with Egg makes 1 servings.

The ingredients for Vegetable Porridge with Egg are:

0.28 cup of white rice (I used long grain)
Water for soaking the rice
1 can of Swanson Vegetable Broth (that's 2 cups, or 2*240ml)
20 grams of raw carrot
30 grams of raw celery
1 small clove of garlic
1 tsp sesame oil
1 tsp fish sauce
1 egg (medium sized)
1 sheet of dried, seasoned laver / seaweed

Here is how you make Vegetable Porridge with Egg:

Wash the rice with water.Soak the rice in water for 1-2 hours, then drain.Chop up the carrot and celery. Mince the clove of garlic.Cut up / shred the sheet of dried laver / seaweed (I used dried and seasoned Japanese laver).Once the rice is ready, heat a medium sized pot (preferably one with a cover) over medium high heat.Add the sesame oil (1 tsp).Add the minced garlic, carrots and celery to the pot. Stir for 30 seconds.Add the soaked rice to the pot. Keep stirring for a few minutes until the grains of rice look a little translucent.Pour the can of vegetable broth (2 cups) into the pot, and turn the heat to low.Close the lid and cook for about 30 minutes or slightly less, depending on the desired consistency. (Be sure to open the lid and stir the porridge every 5-10 minutes, to prevent the rice from burning at the bottom of the pot!)Open the lid of the pot, and add 1 tsp of fish sauce. Stir the porridge.Crack the egg and pour its contents into the pot. Keep stirring the porridge for about another 1 minute.Take the pot off the heat and transfer the contents into a bowl. Sprinkle the shredded laver over the porridge.This is good for 1 serving of porridge :)The original recipe comes from http://www.maangchi.com/recipe/jeonbokjuk, which uses abalone. I modified the recipe to fit 1 can of vegetable broth.Hopefully someone will find this modified version of the porridge good :D I absolutely love it.Number of Servings: 1Recipe submitted by SparkPeople user DEWTIDE.

The nutritional information for Vegetable Porridge with Egg is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 209.1

• Total Fat: 9.1 g
• Cholesterol: 162.8 mg
• Sodium: 2,386.7 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 1.3 g
• Protein: 7.7 g