Brown Rice Congee with Stir-Fried Herbs

Brown Rice Congee with Stir-Fried Herbs
Summary

Congee is a traditional rice porridge. It’s commonly eaten at breakfast time, but can also be enjoyed any other time of day. It’s a great way to make a small amount of rice go a long way, and can be paired with meat, fish, veggies or eggs.

  • Servings
    6 Servings
  • Serving size
    1 cup
Breakfast Dinner Gluten-Free Lunch Vegetarian Low Sodium Asian
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 150

  • Total Fat 3.5g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 20mg
  • Total Carbohydrate 27g
    • Dietary Fiber 2g
  • Protein 3g
Breakfast Dinner Gluten-Free Lunch Vegetarian Low Sodium Asian
Ingredients

Ingredients

  • filtered water
    2 quarts
  • brown sushi rice
    1 cups
  • grapeseed or vegetable oil
    1 tbsp
  • fresh ginger (peeled and finely julienned)
    2 oz
  • green onion (scallion) (trimmed and julienned into 1-inch-long pieces)
    2
  • red Thai chilies (stems and seeds removed, thinly sliced into rounds)
    2
  • cilantro (stems trimmed and coarsely chopped (about 1 cup))
    1/2 bunch
Directions

Directions

  1. Fill a large pot with the water. Add the rice, cover, and bring to a boil over high heat. Reduce heat to medium, and continue to cook until the rice grains break down and the soup thickens, about 1 hour.

  2. Meanwhile in a small skillet over high heat, add the oil and stir-fry the ginger, scallions, and chilies until fragrant and lightly golden, 30-45 seconds. Add the cilantro and continue to stir-fry until just wilted, about 30 seconds more. Transfer to bowl.

  3. Ladle some congee into 6 individual bowls, and top each with about 1 Tbsp. of stir-fried herbs. Mix the herbs into the porridge to distribute the flavors. Serve.

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