Scorched Rice Egg Seaweed Tuna Porridge

Soak the dried seaweed in cold water and rinse it thoroughly.

Beat the eggs well and set aside.

Drain the oil from the canned tuna using a strainer.

In a pot, add the soaked seaweed, cold water, and scorched brown rice, then bring to a boil.

When the scorched rice softens, slowly pour in the beaten eggs.

Add the tuna and stir well.

Once everything is cooked, season with salt to taste.