1.5 cups rice
2 tbsp fresh grated ginger
4 green onions, chopped
1 bunch cilantro, chopped
2 cups pumpkin, chopped
1 tsp oil
egg(s) (1 egg per bowl served)
walnuts (optional, for added flavor and flare)
Fill up a large pot with water and add the rice. Bring the pot to a boil and let boil, slightly covered, for 30 minutes. Add in the ginger and pumpkin and allow to cook on medium-high heat for an additional 30 minutes. The longer porridge boils, the softer and tastier it gets. When pumpkin is soft and mixed in well, add salt and pepper to taste.
In a separate saucepan, stir fry the walnuts with a little salt and pepper and a small amount of oil. When the porridge is ready, ladle out each bowl and immediately crack an egg in each individual portion. The high heat will cook the egg whites and adds a delicious flavor to the dish. Add in the walnuts for a lightly smoky flavor and crunchy texture. Top off each bowl with a little cilantro and a handful of green onions.
Remember to eat around the edges since the middle will likely be very hot! The perfect dish if you’re living in the midwestern United States and are getting bombarded by chunks of the polar vortex, like my sister, Mary!