Recipe by Stacy Dong
1/2 cup of organic brown rice, cooked*
2-3 cups of homemade chicken stock/ water
1/2 cup of organic zucchini or any other vegetables, diced
1/2 cup of cooked organic chicken, finely shredded
1 organic egg, lightly beaten
Place the rice, stock, vegetables and shredded chicken in a pot and cook under low heat.
Let simmer for 15-20 minutes or until the stock is almost fully absorbed and the rice is soft and of porridge consistency.
Lastly, stir in the lightly-beaten egg. Keep stirring to fully incorporate the egg into the porridge and to make sure the porridge does not get burnt at the bottom.
When the egg is fully cooked and fully incorporated, the dish is ready to be served.
*If you do not have any cooked brown rice on hand, cook the brown rice with 2-3 times more water than usual and only add in the rest of the ingredients 10-15 minutes before the porridge is ready.