This is a quick and easy version of congee (rice porridge) that we had travelling in Thailand and Malaysia 20 years ago. There were some highly suspect objects in some of the congees we had back then, but this one just has readily available store cupboard ingredients.
Serves 2 or a greedy 1
1 serving of cooked rice or 60g uncooked.
1 small garlic clove, peeled and crushed
Pinch of extra strong chilli flakes
1 tsp sunflower oil
1 chicken or vegetable stock cube, crumbled
500ml recently boiled water
1 tbsp fish sauce
Juice & zest of half a lime or lemon
1 egg, beaten
Fry the garlic and chilli flakes in the oil until you can smell it strongly. Add the water, stock cube, and rice. Mix thoroughly to dissolve the stock cube. Cover and bring to the boil. Turn down to a simmer.
Beat the egg in a soup bowl, then mix in the fish sauce, lemon juice and zest. If using cooked rice, mix a ladle of hot stock into the egg, then pour the egg mixture into the saucepan and mix well. Bring back to a simmer and cook for a minute more then serve.
If using uncooked rice, cook for 10 minutes or until the rice is soft before adding the egg mixture as above.
You could always add some peas, spinach, kale or the like to make it healthier/more colourful. But this is how I have it when I need a quick lunch.
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