Name: Savory rice porridge with salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/3 cup white short-grain rice; 1 1/2 cups water; 2 large eggs, whites discarded after cooking; 4 oz smoked salmon, flaked; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh chives, minced; 1 tsp sesame oil; 1 1/2 tsp lemon juice

Nutrition

Per serving

496 calories

Protein: 38g; 32% of calories
Carbs: 38g; 31% of calories
Fat: 20g; 37% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the short grain rice, water, and the salt. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook until the rice is very tender and has reached a porridge consistency, about 18 to 20 minutes.
While the rice cooks, bring a small pot of water to a boil. Carefully lower the whole eggs into the boiling water with a slotted spoon. Boil for 11 minutes to ensure the yolks are fully set. Done when yolks are firm.
Transfer the boiled eggs to a bowl of ice water. Let them sit for 5 minutes to cool completely before peeling. Peel the eggs, remove the firm yolks, and discard the cooked whites.
Stir the black pepper, sesame oil, and lemon juice into the cooked rice porridge. Transfer the porridge to a bowl. Top with the flaked smoked salmon and the whole egg yolks. Garnish with minced chives.

Nutrition

Ingredients

Instructions

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