Carrot porridge

Overview

Eating breakfast in my hometown is the happiest thing. There is pork liver lean meat soup, fried sea fish, fermented bean curd, peanuts, preserved vegetables and scrambled eggs... However, now that I live outside, I only have very little time in the morning. This breakfast can be prepared in 25 minutes, which is very convenient

Tags

• staple food
• home cooking
• egg
• peanuts
• rice
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the rice, pour it into a clay pot, and add water to cover the surface of the rice. (Soak the carrots overnight and cook them more quickly the next day.) Peel the carrots and cut them into cubes the next morning.

   

2. 2 Place the pot on the gas stove, turn on high heat, and bring to a rapid boil. (The water in which rice has been soaked overnight is very nutritious, so don’t waste it.)

   

3. 3 Add about 1 liter of water into the pot. (Boiling hot water will make the porridge thicker and smoother.)

   

4. 4 Add half a spoonful of peanut oil and chopped carrots, stir evenly.

   

5. 5 Turn to low heat, cook for 20 minutes, add appropriate amount of salt and a little soy sauce to taste.

   

6. 6 Fry 2 eggs, stir-fry the remaining shredded carrots, mix with soy sauce and peanuts, and it's really satisfying with carrot porridge.