Cheat's congee

Yah, cheated. I know zero about making a proper congee: I only know that I love it to death and if I could have breakfast congee every day for the rest of my life, I would die a happy woman. A happy, starch-filled woman. On the rare occasions that I get to breakfast in an international location, I always zoom straight for the congee with various pickles / kimchi / dumplings / prawns / chili sauce. Optimal zen moment.

So when there was some leftover cold rice sitting in the fridge last week, a rare instant of pre-coffee clarity saw the idea of congee pop into my mind. Cheater's congee. And it was truly awesome.

Cheat's congee

• 1 cup cold cooked rice
  
• chicken stock


• 1 egg


• chili oil


• sesame oil


• light soy sauce
• chopped shallots


• shredded nori / dried shiitake / dried shrimp / pickles / other condiments

Mix rice and enough chicken stock in a saucepan to make the rice gloopy. Bring to the boil and cook for about 5-10 minutes or until rice is thick and not too drippy. Break the egg over the rice and stir to cook the egg and break it up. Transfer the lot to a deep bowl and add shallots, soy sauce, flavoured oils and flavourings to taste.