Egg congee

Porridges and congees are great for breakfast, especially before charging out of the house into a cold winter day of work. I once improvised on an egg congee that warmed my stomach so much that it simply made my day! 


Recipe: Egg congee (for 1)


Ingredients:
- 1-2 oz cooked pork or ham or sausage, cut to bite size
- 1/4 cup cooked rice
- 1/2 cup fresh sweet corn kernels
- 1 egg
- dash of paprika powder and parsley flakes
- 1 teaspoon olive oil
- 2 cups water


Procedure:
Boil meat with rice in 2 cups of water for 10 minutes on medium heat. Add corn kernels and olive oil. When the mixture boils again, beat an egg and stir into the liquid to form a cloudy fluid. Turn heat off and serve right away, with a sprinkle of paprika and parsley.