For those of us who prefer a savory breakfast
½ cup brown rice, rinsed well2 ounces young leafy pea shootsChopped unsalted, dry-roasted peanuts, fresh cilantro leaves, and sliced scallions Bring shallots, ginger, rice, quinoa, and 8 cups water to a boil in a large saucepan, reduce heat, and simmer, stirring often after the first hour of cooking to prevent sticking, until mixture is thick like porridge and rice is very soft , 1 ½–2 hours. Stir in more water as needed to achieve desired consistency.
Meanwhile, bring a large saucepan of water to a boil, then carefully add eggs. Boil 6 minutes , then transfer eggs to a large bowl of ice water. Let cool and peel. Serve porridge, drizzled with oil and topped with soft-boiled eggs, radishes, peanuts, cilantro, and scallions.Rice and quinoa can be cooked 2 days ahead. Gently reheat with 2 Tbsp. water before adding soy sauce and remaining ingredients.
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