dairy-free

Korean shrimp porridge

Name: Korean shrimp porridge
Total time: 1 h
Yield: 2 servings
Cuisine: Asian
Ingredients: 0.667 cup jasmine rice; 3 cup chicken bone broth; 0.5 cup onion; 12 oz Argentine red shrimp; 1 tbsp sesame oil; 1 whole carrot; 0.5 tbsp garlic; 1 tbsp soy sauce; 2 whole egg; 1 whole green onion; 1 tsp sesame seeds; 2 tsp furikake; 1 kimchi; 1 salt and pepper

Asian · meal · Serves 2 · 1h total · ↑ Protein3.0(1)

Inspired by @joexfitness · Watch on IG ↗

576 kcal50 g protein62 g carbs15 g fat

Needs Rice cooker / Pressure cooker

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

Total time: 1hHands-on: 15mWaiting: 45m

Start cooking

Equipment

Chef's Knife
Cutting Board
Measuring Cups
Mixing Bowl
Rice cooker / Pressure 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.