Shrimp and Vegetable Rice Porridge recipe - ingredients, nutrition and when to eat it
This mild rice porridge is made by simmering shrimp, carrot, and zucchini with rice until soft.
This mild rice porridge is made by simmering shrimp, carrot, and zucchini with rice until soft. The shrimp’s delicate savory flavor pairs with the mild vegetables, making it a good fit for a gentle breakfast or a late dinner.
Seafood · 30 minutes to cook
Nutrition (per 620g serving): 256.7 kcal · protein 14.2g · carbohydrate 36.3g · fat 5.2g · sodium 172.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir occasionally as it cooks to keep the rice from sticking to the bottom of the pot.
Tips: For an even softer texture, add another 50–100 ml of water and simmer for about 5 more minutes.
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Ingredients (1 serving)
- Rice (white rice) — 0.5 cup
- Shrimp — 60 g
- Carrot — 20 g
- Korean zucchini — 30 g
- Sesame oil — 1 tsp
- Salt — 0.5 g
- Water — 400 ml