Monday, 26 September 2016

Pumpkin Carrot Porridge

A light and nutritious meat-less porridge with just the golden pumpkin, carrot and egg 😊

Servings: 1-2 persons

1/2 cup long grain rice, 70g
2 tbsp onion, chopped, 20g
1 clove garlic, chopped
40g peeled pumpkin, grated
20g peeled carrot, grated 
1/4 tsp low-salt light soya sauce
500-600ml water
1/2 tsp seasoning powder, Knorr brand "Hao Chi"
1/2 tsp salt
Dash of black pepper

1 egg 
2 tsp milk
1/8 tsp seasoning powder, Knorr brand "Hao Chi"

Some green scallions 
Some green coriander

1. Rinse rice and soak for 30 to 60 minutes.

2. Peel and grate pumpkin and carrot. Set aside.

3. Beat 1 egg with 1 tsp of milk and 1/8 tsp of Knorr "Hao Chi". Heat up 1 tbsp of olive oil in a pot and pan-fry the egg mixture to golden on both sides. Cut into shreds and set aside.

4. Use the remnant olive oil in the pot to stir-fry the chopped garlic and onion until fragrant.

5. Pour in the grated pumpkin and carrot. Stir-fry till softened. 

Add in 1/4 tsp of light soya sauce and dash of black pepper for added fragrance. This step is optional.

6. Pour in the rice, give it a brief stir. 

Pour in the 500 ml of water, cover with a lid and wait for the porridge to boil.
If you like a softer texture porridge, add in another 100 ml of water.

7. When the porridge starts to boil, lower the heat, cover with a lid, and let it simmer for 10 minutes.

8. When the rice has softened, add in the Knorr "Hao Chi" and salt. Adjust the quantities according to your taste.

9. Cover with a lid, turn off the heat, and let the porridge simmer for another 10 minutes.
If you prefer a congee type of soft texture, you can continue to simmer the porridge longer.

10. Garnish with omelette shreds, cut green scallion and coriander leaves. Serve warm.

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