From Bòn Bon's kitchen in Vietnam. 
Vegetarian Mushroom Rice Porridge
I saw two types of mushrooms with interesting names, so I bought them to make mushroom porridge. Using leftover cooked rice makes it quick to prepare. It's light for breakfast, and I like to add shredded ginger for warmth.
Vegetarian Mushroom Rice Porridge
I saw two types of mushrooms with interesting names, so I bought them to make mushroom porridge. Using leftover cooked rice makes it quick to prepare. It's light for breakfast, and I like to add shredded ginger for warmth.
Open in Cookpad AppSteps
- 1
Add the cooked rice and 1 large bowl of water to a pot. Bring to a boil, then reduce heat and simmer for about 15 minutes.
- 2
Quickly rinse both types of mushrooms to remove any dirt, then drain well.
- 3
Sauté the chopped leek until fragrant, then stir-fry the mushrooms with 1 teaspoon soy sauce until cooked.
- 4
When the porridge is boiling, add carrots and cook for 5 more minutes. Add the sautéed mushrooms and season with a little salt to taste. Ladle into bowls and top with cilantro, shredded ginger, and black pepper.
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