To a large saucepan, add the leftover steamed jasmine rice, 100 ml of coconut milk, 400 ml boiled water, one teaspoon sea salt, half teaspoon white pepper, one teaspoon ground turmeric, grated fresh ginger, a quarter of a teaspoon of ground cumin, a cinnamon stick, and half a teaspoon of chilli flakes, stir well to combine, and bring to a boil over high heat, stirring occasionally so it doesn’t stick to the bottom of the pot.

When the rice porridge is bubbling and spluttering, reduce heat to low, add another 400ml of boiled water, stir, and leave to simmer for 10-15 minutes.

Prep the garnishes: start with pan-roasting the peanuts by frying them in a dry pan with ¼ tsp curry powder (when they start to pop they are ready) then set aside; and combine the fresh fragrant coriander leaves, fresh dill sprigs and spring onion/scallion slices (and any other fresh herbs of your liking).

Try the rice porridge – if it’s too thick for you, add more boiling water, and turn to high heat to bring to boil; do not leave to simmer as it will continue to thicken – and adjust the seasoning to your taste.

Distribute between four small-to-medium sized bowls – or two big bowls if you’re hungry or hungover!

Fry the eggs in chilli oil just until the yolks are soft (or to your liking), then slide an egg on top of the rice porridge in each bowl, drizzle with the red chilli oil from the pan, arrange the garnishes beside the eggs, and sprinkle chilli flakes and crispy shallots over the eggs and congee.

Serve immediately with additional garnishes in small dishes and a selection of condiments such as chilli sauces, fish sauce, light soy sauce etc. Enjoy!