dairy-free

Korean shrimp porridge

Asian · meal · Serves 2 · 1h total · ↑ Protein

Inspired by @joexfitness · Watch on IG ↗

569 kcal49 g protein61 g carbs15 g fat

A hearty, high-protein rice porridge cooked entirely in a rice cooker with shrimp, vegetables, and egg stirred in for a quick and satisfying meal-prep bowl.

Cook timeline

Wall clock: 1hActive: 15mPassive: 45mParallel tracks: 1

10m

20m

30m

40m

50m

60m

Dice carrot and onion

Load rice cooker

Cook porridge in rice cooker

Mix and portion porridge

Active (hands-on)

Passive (waiting)

Same row = sequential; different rows = parallel

Start cooking

Equipment

Chef's Knife
Cutting Board
Measuring Cups
Mixing Bowl
Rice Cooker

Steps

1. Dice carrot and onion5m
0.5 cup onion · 1 whole carrot
2. Load rice cooker4m
0.67 cup jasmine rice · 3 cup chicken bone broth · 12 oz Argentine red shrimp · 1 tbsp sesame oil · 0.5 tbsp garlic · 1 tbsp soy sauce · 1 salt and pepper
3. Cook porridge in rice cooker3m + 45m
2 whole egg
4. Mix and portion porridge3m

Storage

Divide into airtight containers and refrigerate for up to 3–4 days.

When ready to eat

When ready to eat, reheat in the microwave until hot, then top with green onion, sesame seeds, furikake, and optional kimchi.