200grm cooked pork (bacon is also sensational in this recipe)
2 tbsp. soy sauce
1 tsp. sesame oil
White pepper to taste
Instructions
Bring the water to a fast boil in a heavy-based saucepan
Add the cooked rice to the water and simmer for about 20 minutes. The idea is to have a very overcooked rice porridge in the end. The water should be very starchy and the rice grain all but disintegrated. Keep adding more water to achieve the right consistency
Done! Stir the white pepper into the congee and pour in separate bowls. Traditionally, congee is served with all the main ingredients separately in little side plates. So simply divide the remaining ingredients into four servings, top each up each bowl, and serve
Recipe by Tropicsgourmet at https://tropicsgourmet.com/leftover-rice-eat-week-recipes/