Shrimp porridge? Yes, please! �
Made with leftover rice, shrimp broth, and salted egg—this bowl is rich, savory, and totally comforting. Let's make it!

� Recipe:
Ingredients:

2 scoops of leftover rice

1 liter water

150g shrimp (use the shells for broth)

2 cloves garlic, minced

1 coriander stem

1 tomato

2 salted eggs

2 tsp salt

2 tsp chicken bouillon powder

1 handful lettuce (or any leafy greens)

Toppings:

Fresh coriander leaves

Chili oil

Instructions:

Sauté garlic and the coriander stem until fragrant.

Add shrimp shells and cook until golden. Add salted eggs.

Pour in water and season with salt and chicken bouillon. Simmer to create a broth.

Remove shrimp shells. Add leftover rice and stir until it breaks down.

Add tomato, lettuce, and shrimp. Cook until everything is well combined and shrimp is cooked through.

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