For me there are two types of comfort food. The first is the finger licking, mouth quenchingly moorish, usually salty and possibly deep fried sort. The other kind is all together more soothing and wholesome. Usually in a bowl, it is the kind of nourishing dish that flows into the body like a soothing blanket of warmth, hugging you from the inside. To be honest there is no better way I can describe this dish, then as a hug from inside, fueling the body for a day ahead.
This asian-inspired rice based porridge is just the sort of breakfast my body calls for to keep me sustained in the winter. When mornings dull grey sky tempts me to pull up the covers and hibernate, it calls me from the kitchen. On goes the coffee pot the rice to simmer and heat through whist I jump into the shower. On days I am home, or recipe testing, I like to eat it slowly with chopsticks and a teaspoon, usually whilst pouring over emails from the day before, but since it travels well, it can also be potted up as a takeaway breakfast to eat enroute.
I certainly would recommend using home cooked rice, not the pre packed sort and fresh chicken stock, if you can. The warming broth is filled with goodness and tastes so much better than the bought stuff. For convenience I tend to double up the quantities of rice I cook for dinner the night before. Often this will be a Monday night, following a roast from the Sunday before. All the meat gets whistled off the chicken bones for the curry and the bones are left for stock (if you need a good recipe for chicken stock, there is one in my cookbook) The stock and leftover rice then make up the backbone of this breakfast dish. Perhaps a little leftover curry will be made into soup for lunch.
Breakfast Congee with a Fried Egg
Preparation time: 1 minute
Cooking time: 10 minutes
- 350g/ 2 cups cooked rice, you can use brown or white basmati
- 1 good quality chicken jelly stock pot
- 2 teaspoons fish sauce
- 1 teaspoon grated ginger
- 1/2 green chilli, chopped
- 2 tablespoons fresh coriander, chopped
- 2 free range eggs
- 1/2 avocado
- 2 teaspoons toasted sesame seed oil, plus more to serve
Add the rice to a saucepan with 250ml/1 cup water, stock cube, ginger, fish sauce and chilli.
Bring to the boil and simmer for 5-10 minutes, until the cooked rice begins to break down into a thick porridge-like texture, then stir through the coriander.
Place a non stick frying pan on the stove and add a dash of the toasted sesame oil. Crack in the egg and fry until crispy around the edges and the white has set.
Pour the rice porridge into a bowl and top with the fried egg and a few slices of avocado. Finish with a dash more sesame seed oil and enjoy.