Seaweed and egg porridge
By JimmieFeeney
Leftovers cannot be wasted. Filed rice is common, but you don't have to take it to fried rice. It's quite good to cook porridge!
Recipe Recommendations
- leftovers appropriate amount
- laver 1 bunk
- eggs of 2
- sai Yeung Choi appropriate amount
- coriander 1 tree
- salty and fresh
- cook
- ten minutes
- simple
Steps for Seaweed and egg porridge
1
Smash the leftovers.
2
Cut a little watercress into fine pieces, wash 1 coriander and cut into sections.
3
Prepare one piece of seaweed, one pack of seaweed seasoning, and two eggs.
4
Boil water in the pan.
5
Pour in the leftovers, press the rice into rice grains, and bring to a boil.
6
Beat in 2 eggs and pick them apart.
7
After the eggs are cooked, add shredded seaweed, watercress and coriander, and stir well.
8
Finally, add the seasoning bag and stir well.