My dad is a creature of habit. He has been going to a particular chicken rice porridge hawker stall in Pulau Tikus (in Penang) since he was dating my mum! You can imagine whenever they took us there for dinner, the stall owner would tell my sister and I about my parent’s dating stories. Eeks! There’s such a thing as too much information ha!
When I was a child, I didn’t share the same obsession to rice porridge as my dad. At the time, the only thing that would make me eat rice porridge was the crispy Chinese doughnuts! I could not remember the last time I had these delicious deep fried pastries until I moved to Melbourne.
While the shop where I bought the Chinese doughnuts also sells rice porridge, I’ve decided to prepare my own rice porridge at home. After all, it is such an easy dish to make at home. For some reason,my fridge is never short of leftover rice which usually mean fried rice or cheesy rice cakes for the subsequent meals. I also love making rice porridge as you can see here and here. Unlike my previous rice porridge recipes, this egg drop soup version is very simplified, mostly made up of pantry ingredients other than the eggs but no less delicious!