Ginger rice congee with soft egg

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• White rice (long grain)200 g (50 g)
• Fresh ginger20 g (5 g)
• Spring onion / scallion40 g (≈ 2.5 spring onions) (10 g (≈ 0.5 spring onion))
• Soy sauce32 g (8 g)
• Eggs200 g (≈ 4 eggs) (50 g (≈ 1 egg))

Method

1. Simmer rice in 8× its volume of water with sliced ginger for 40 minutes, stirring now and then.
2. Drop in the eggs to poach for the last 6 minutes.
3. Top with spring onion and soy.

In the galley

• Copes with a seaway — 5/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Eggs, Gluten, Soy — always check the labels of what you buy.