Congee with Crispy Pork

Thinly slice or grate the carrots and garlic cloves (only 2 cloves).

In a pot with some neutral oil and the sesame oil brown the carrots and garlic cloves for 3 minutes.

Then put in the leftover rice and the chicken/vegetable stock. Let it simmer for around 25 min, occasionally stir and try, salt and put it aside. In the meanwhile continue to the topping.

For the topping we thinly slice the rest of the garlic, the chiles and the white part of the scallions (green part for garnish).

With a wok/pan on high heat and some oil throw in the garlic, chilis and scallions and leave them for 2 min.

Throw in the pork and crisp it for 3 min. Then add a bit of water for deglazing. When evaporated add some he soy sauce and hoisin sauce (or honey). Leave it for another couple minutes.

Serve the congee with the pork/beef topping and garnish with the green part of the scallions and some thinly cut ginger. Enjoy!