• Leftover Cooked White Rice • Broth • Sesame Oil • Boneless Skinless Chicken Thighs • Garlic • Onion • Carrot To Serve • Coconut Aminos • Sea Salt • Green Onions • Sesame Seeds
Place leftover rice and water in a blender or food processor, blend until the water is cloudy and the rice is broken up into tiny pieces.
Sauté onion, garlic and carrot until fragrant and tender. Add blended rice water and chicken and bring to a boil. Reduce heat and simmer, until chicken is cooked through.
Shred the chicken, then add 1/2 back into the porridge. Divide into 2 bowls and top with the rest of the chicken. Serve with salt, coconut aminos, green onions, and sesame seeds.
ENJOY!