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.
- 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)
- 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
- 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
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