Rice Porridge with Salted Egg


Preparation info

  • Serves


    • Difficulty


Appears in

One Good Dish

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.


  • 1 cup jasmine or other long-grain white rice
  • 6 to 7 cups chicken broth or water
  • Salt
  • 4 Salted Eggs (optional)
  • Vegetable oil for deep-frying
  • 3 large shallots, sliced into ⅛-inch-thick rings
  • 12 small dried red chile peppers
  • Soy sauce
  • 2 scallions, thinly slivered
  • Toasted sesame oil


    Wash the rice well several times in cold water. Put it in a medium heavy pot, add the broth and a teaspoon of salt, and bring to a boil. Turn the heat to a low simmer and cook, stirring occasionally, for 20 minutes. Add the salted eggs, if using. Cook for 10 to 15 minutes more: the rice grains will swell and become quite soft but should still remain discernible.

    Meanwhile, to make the fried shallot garnish, pour vegetable oil to a level of 1 inch in a wok or skillet and heat to about 350°F. Add the sliced shallots and chiles and fry until the shallots are crisp and golden, about 3 to 4 minutes. Drain on paper towels and sprinkle with salt.

    To serve, season the porridge to taste with salt and soy sauce. Retrieve the salted eggs, if used, from the pot, peel, and roughly chop.

    Ladle the porridge into bowls, add a spoonful of chopped egg, and sprinkle with the fried shallots and chiles. Garnish each bowl with some slivered scallions and a little drizzle of sesame oil.