Chaozhou Rice Gruel (潮州糜) with Preserved Daikon Omelette and Starch-Stirred Water Spinach

For the rice gruel

1. Rinse the rice thoroughly in cold water.

2. Bring 1.6 L of water to a boil in a large clay pot or heavy saucepan.

3. Add the rinsed rice to the boiling water along with a porcelain spoon to help keep the grains moving.

   The porcelain spoon jostles in the boiling water, gently breaking down the starch on the outside of the rice grains to create a milkier texture.

4. Cover the pot loosely with a lid, leaving a gap to prevent boiling over.

5. Simmer over medium-high heat, stirring once every 4–5 minutes, until the water turns milky and the rice grains are tender but whole.

   Then 20 min of waiting

   Keep a close eye on the pot; if it threatens to boil over, remove the lid and stir vigorously before partially covering again.

6. Turn off the heat and let the gruel cool slightly to warm or room temperature.

For the preserved daikon omelette

7. Heat a wok over medium heat and swirl in 1/2 tbsp of the lard.

8. Add the minced garlic and fry until fragrant, about 15 seconds.

9. Add the minced preserved daikon and fry until toasted with light golden bits, 1–2 minutes.

10. Remove the daikon and garlic mixture from the wok and set aside to cool.

11. Crack the eggs into a bowl, add the MSG and white pepper, and beat vigorously until completely smooth with no remaining egg white strands.

12. Mix the fried daikon and garlic into the beaten eggs.

13. Return the wok to medium-high heat and add the remaining 1 tbsp of lard, swirling to coat the sides.

14. Pour in the egg mixture and gently scramble the center for a few seconds.

15. When the eggs are 80% set, spread them into an even circle and let fry undisturbed.

16. Rotate the wok occasionally to ensure even browning underneath, about 3–4 minutes until no longer runny on top.

17. Carefully flip the omelette and fry the second side until light golden brown, about 2 minutes.

18. Slide the omelette onto a plate and garnish with fresh cilantro.

For the stir-fried water spinach

19. Snap the water spinach into 2-inch sections, discarding any tough or fibrous lower stems.

20. Wash the water spinach thoroughly in several changes of cold water to remove any dirt, then drain well.

21. Heat a clean wok over medium-low heat and swirl in 2 tbsp of lard.

22. Add the minced garlic and fry until fragrant, about 30 seconds.

23. Add the fermented soybean paste and stir-fry with the garlic for about 1 minute until a cohesive sauce forms.

24. Turn the heat to high, add the drained water spinach, and stir-fry until wilted, about 1 minute.

25. Sprinkle in the sugar, toss to combine, and fry for another 30 seconds.

26. Sprinkle in the MSG, give everything a final quick toss, and transfer to a serving dish.

27. Serve the warm or room-temperature gruel alongside the hot stir-fried water spinach, preserved daikon omelette, and any optional pickles or condiments.

28. Short-grain rice yields the ideal milky, viscous texture characteristic of Chaozhou-style mue; long-grain rice will be thinner and clear.

29. Do not add salt or seasoning directly into the rice gruel; its neutrality is intended to balance the intensely salty, savory side dishes.

For serving (optional)