Peel the shrimp, make a slit along the back, and devein them.

Wash the short-grain rice, drain, and soak in cold water for at least one hour.

Mince the garlic and finely chop the onion.

Finely dice the carrot and chop the green onions.

Roughly chop the cleaned shrimp.

Heat toasted sesame oil in a pot, then add the garlic and onion and stir-fry for 2 minutes.

Drain the soaked rice, add it to the pot, and stir-fry for 2-3 minutes.

Add the chopped shrimp and stir-fry until half-cooked, then add the diced carrots.

Add 8 cups of water, cover, and cook over medium-high heat for 20 minutes.

Reduce the heat to low and simmer for another 10 minutes, stirring occasionally.

Beat two eggs in a separate bowl.

Add the chopped green onions to the porridge. Then, drizzle in the beaten eggs and let them cook for a minute before stirring.

Season with fish sauce and stir gently. Turn off the heat.

Serve the porridge in bowls, topped with toasted and crushed seaweed and ground toasted sesame seeds.