Quick & Easy Shrimp Congee | Rice Porridge


I’ve been MIA for sometime now. :) For the curious minds here is what happened. I was on braces for almost 3 years and when I finally got off they put me on retainers. I was suppose to wear them 24/7 and take them off only when I eat. Well, it was uncomfortable and I end up wearing them off and on, at night for the most part. Then when I was traveling, I sort of misplace it. I went without my retainer for more than a month. In May, I finally found the top, unfortunately the bottom still missing. After more than a month of not wearing my teeth shifted and the retainer barely fit. My teeth got very sore as the retainer took it’s place once again. With a sore mouth, I had to change my diet and the foods I cook and eat.

Congee or Rice Porridge is one of my favorite things to enjoy for breakfast or any time I’m not feeling well. I love all sorts of rice porridge from elaborate porridge like my Chicken & Shrimp to just plain porridge with a bunch of different side dishes. Today I share with you something in between. It’s what I call simplified quick and easy porridge. I happen to choose shrimp as my protein but you can switch it out with your favorite pre-cooked meats. To speed up the cooking process I reserved cooked rice from the day before. I also use frozen shrimp that I soak in cold water at the same time I started cooking. Meats and seafood can be used whole or chopped into small pieces. It all depends on your preference. I like to have my shrimp in every bite therefore I choose to chop them.

Quick & Easy Shrimp Rice Porridge (makes 1 serving)
(Baw Baw Bongkea) បបរបង្គា

Ingredients
3 tablespoons cooked rice
3-3½ cups of water
1 tablespoon fish sauce
1 teaspoon chicken powder
5 large frozen shrimp, soaked in cold water then peel and devein, chop or leave whole

Optional topping
2 thinly sliced ginger, cut into long strips
1 green onion (scallion) leaf, thinly slice lengthwise
1 teaspoon salted soy bean
1-2 dash ground white pepper
1-2 dash ground red pepper flakes
a wedge of lime

Method:
Add cooked rice and water into a pot and bring to a boil. Allow to boil for about 5 minutes then reduce to a low simmer, cover partially so that it doesn’t spill over. Stir occasionally making sure the grains doesn’t stick to the bottom. Cook on low heat for 20-30 minutes until you reach the desire consistency. If it’s too thick, add more water. If it’s too thin, you can also remove some liquid.

Up the heat back to medium and add chicken powder and fish sauce. Give it a quick stir follow by the shrimp. Seafood like shrimp takes very little time to cook. If using other pre-cooked meat then you just want to warm it up and bring it back to a boil.

Ladle rice porridge to a bowl. Add your choice of topping.

Serve hot with a wedge of lime.

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