Ingredients

• 1 cup rice (uncooked, rinsed)
• 1/4 lb ground pork
• 2 thousand year egg (minced)
• 2 green onion stalks (sliced)
• 4 cilantro stems and leaves (sliced)
• 1/2 tsp salt
• 1 tbsp chicken bouillon powder
• 1 medium ginger (julienned)

Procedure

1. Rinse and clean your uncooked rice. Add to a 3 qt pot and fill 3/4 full with water. Bring to a stove on high heat.

2. Once the water is boiling, reduce to simmer and simmer for 20-25 minutes. Be sure to continue to stir the bottom every 5 mins to prevent burning at the bottom of the pot. Depending on the consistency, you can slowly ladle 1/2 cup of water at a time if the porridge is too thick for your liking.

3. Add your ground pork mince and stir well to ensure the mince is broken into smaller pieces. Cook for 5 minutes on simmer.

4. Add your thousand year egg mince to the pot and combine well. Add your salt and chicken bouillon powder. Allow to cook for 5 more mins on simmer.

5. Taste and adjust accordingly - I like mine on the lighter side with less salt. You can make it saltier if you prefer.

6. Serve hot and garnish with green onion, cilantro, ginger slices and black/white pepper powder.