Rice Porridge with Salted Egg

Preparation info
  • Serves


    • Difficulty


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By David Tanis

Published 2013

  • About

In Southeast Asia, rice porridge is commonly eaten for breakfast, but need I say it’s good at midnight too? You may be inclined to skip the salted eggs, but they really are sensational and worth trying. Otherwise, just stir a roughly beaten egg into the soup at the last minute and let it quickly cook into strands. Top the jook, as this porridge is called in Malaysia, with fried shallots and chiles, slivered scallions, and a few drops of sesame oil.