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Gluten Free
Although I call this Breakfast Porridge, it's really congee, and you can eat it at other times of the day. It was one of the many dishes I cooked on a trip to Malaysia and is particularly memorable because I did so on a boat moored beside the famous Bridge On The River Kwai, just as the train arrived. It was a very moving moment.
Servings 4
Calories 700 kcal
Prep Time20 mins
Cook Time10 mins
Total Time30 mins

Ingredients
 

  • 500 g rice
  • 2 tbsp oil
  • 150 g very lean pork, cut into fine strips
  • 1 egg, lightly beaten
  • 4 tbsp nam pric (Thai hot sauce)

Flavourings

  • 4 tbsp spring onions, very finely chopped
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp fresh Thai basil, chopped
  • 4 tbsp roasted peanuts, chopped
  • juice of 2 large limes
  • 2 tbsp garlic oil

Instructions
 

  • Heat the oil in a wok, add the pork and cook for a few seconds over high heat, almost scorching it, then remove and keep warm.
  • Cover the rice with water and gently simmer for about 15 minutes, or until you have a porridge consistency. Remove from the heat and spoon into bowls.
  • Stir in a little beaten egg, which will partially cook in the hot porridge, followed by the cooked pork, then sprinkle with the spring onions and herbs. Follow with a big spoonful of hot sauce and top with the peanuts. pour over a little lime juice and garlic oil to finish
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

Slide book Essential Gluten-Free 175 recipes that will revolutionise your diet. In association
with Coeliac UK
Nutrition Facts
Breakfast Rice Porridge with Pork & Hot Sauce (Essential Gluten-Free)
Amount per Serving
Calories
700
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
60
mg
20
%
Sodium
 
85
mg
4
%
Potassium
 
430
mg
12
%
Carbohydrates
 
104
g
35
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Essential Gluten-Free (Book), Main Course
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