Curry porridge
When you don't have time in the morning, add cold rice and other ingredients and boil them thoroughly. It's really nice. It's perfect for breakfast.
2 serving
Within 30 minutes
마이드림
Ingredients
  • instant rice
    1.5bowl
  • Potato
    1ea
  • Carrot
    1/2ea
  • Pumpkin
    1/4ea
  • Chicken breast
    1cup
  • Curry
    5spoon
  • Salt
    little
  • cooking wine
    little
  • Salt
    little
  • ground pepper
    little
  • ginger powder
    little
Cooking Steps
STEP 1/5
Cut all the ingredients into cubes. Cut the chicken breast into small pieces, add cooking wine, salt, pepper, and ginger powder, and season it to remove the smell of chicken.
STEP 2/5
Pour an appropriate amount of water into the pot and boil the vegetables and chicken breasts until cooked well.
STEP 3/5
When vegetables and chicken breasts are cooked, put the rice collected in the refrigerator into the boiling soup and dissolve it well. The rice is cold, so stir it and heat it to a soft temperature. Porridge is the best way to kill cold rice.
STEP 4/5
Add curry powder when the rice spreads. I was busy, so I just put it in, and the curry was all lumped together. Even if you're busy, I'll fold the curry in the water next time.
STEP 5/5
Bring to a boil, stirring evenly. If you think there's too little water, add more water. If it's too watery, turn the heat up a little and volatilize the water. If it's bland, season it with salt.
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