If you’re a savory breakfast fan and you’re not already on the Congee train… get on it!
I’ve been listening to my best friend Matt rave about Congee for YEARS. After his trip to Singapore (which he rudely went on without me) he came home swearing up and down that the Congee was the best breakfast he has ever had. According to him, it’s simple, so customizable and really the best comfort food. I don’t know what took me so long, but I finally made it!! And you know what… he was right! It’s perfection.
Congee is basically a savory thick rice porridge that’s served for breakfast, lunch or dinner that you can jazz up with any number of toppings. There are a ton of different variations and alterations for this dish depending on if you’re in China, Japan, Korea, Taiwan, various parts of Southeast Asia like Burma, Cambodia, Indonesia, the Philippines, Singapore and more! Bottom line though, until I can get my booty on a plane to try this, I’ll be making my version at home and savoring every bite! Also it’s a perfect post-pregnancy meal as it’s rich and comforting so it’s on the menu for whenever we have this baby!
And feel free to get creative with your Congee toppings. I’ve opted for some crispy mushrooms, avocados, green onions and scallions – but any savory combo that you prefer would be equally as delish. I made it recently with a dollop of Cilantro Vinaigrette and it was SUPERB!
Simple Congee Recipe (Rice Porridge)
- 1/2 cup basmati rice
- 4 cups chicken or vegetable stock
- kosher salt to taste
- 2 large eggs, fried
- 1 avocado, peeled and thinly sliced
- 4 scallions, thinly sliced
- chile oil for serving
For the Crispy Mushrooms
- 12 shiitake mushrooms
- 1/4 cup olive oil
For the Congee
- Combine the rice, stock and salt in the inner pot of the Instant Pot. Pressure cook on high pressure for 15 minutes, then let the pressure release naturally for 10 minutes before removing the lid and transferring equal amounts of the rice mixture into 2 bowls.
- Alternatively if you don't use an Instant pot: In large pot add stock, rice and salt. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom and simmer the congee for about 1 hour or until the congee is thickened and creamy. Taste and adjust salt as needed.
For the Mushrooms
- Heat the oil in a large skillet over medium high heat. Add the sliced mushrooms and saute for 5-10 minutes until crispy. Remove from the oil and season with salt as needed.
- Top each bowl with a fried egg, sliced avocado, scallions and pan fried mushrooms. Drizzle with the chile oil and sprinkle with salt and serve immediately.