This traditional Chinese breakfast rice porridge is filling inexpensive warming and oh so delicious. I like my rice well-broken so I use short-grained rice and a longer cooking time. I hope you enjoy it! Serve hot in small bowls garnished with a drizzle of oyster sauce chopped spring onion and small slices of yau ja gwai (fried Chinese breadsticks or Chinese crullers).
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Pork-Egg Congee Recipe (The Right Way to Enjoy Thousand-Year-Old Eggs)
1 cup uncooked white short grain rice
1 tablespoon vegetable oil
1 cube of pork stock
