Egg rice porridge with lump crab meat

Name: Egg rice porridge with lump crab meat
Total time: 1800 s
Yield: 1 serving
Cuisine: British
Ingredients: 1/4 cup rice grain; 2 cup water; 1 tsp Knorr pork flavour seasoning(or you can use pork broth); 1 egg; 100 g lump crab meat, steamed; Pinch Ground black pepper

Jeerapa K. @kimdigiti

Thailand

I got nearly one kilogram of lump crab meat from my mom. It was already cooked and ready to eat. The way Thai people usually eat is just dip into Thai spicy seafood sauce. The sweetness of crab’s meat is hard to resist.

Today, I just think of making basic egg rice porridge for my dinner and I try adding crab’s meat on top to preserve its natural sweetness and texture.

Jeerapa K. @kimdigiti

Thailand

Today, I just think of making basic egg rice porridge for my dinner and I try adding crab’s meat on top to preserve its natural sweetness and texture.

Saved

Ingredients

30 min

1 serving

1/4 cuprice grain
2 cupwater
1 tspKnorr pork flavour seasoning(or you can use pork broth)
1egg
100 glump crab meat, steamed
PinchGround black pepper

Saved

Steps

30 min

1

First, wash and drain the rice. Heat the pot with high heat. Add rice, water and Knorr seasoning. Stir occasionally to prevent sticking. When it become boil, cook at low heat for 10-15 min.
2

Check if the rice is cooked. Add egg. Stir continuously. Beware not to overcook the egg.
3

Transfer to a serving bowl and topped with lump crab meat. Sprinkle ground black pepper. Serve