Oatmeal Congee

Oatmeal Congee
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Recipes for Healthy Living. Recipe Credit: .

This version of what is a traditionally high-carb porridge is easy to make whole grain and healthy.

  • Prep time
    5 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    3/4 cup porridge + 1 egg + 1 1/2 Tsp. scallions and cilantro
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup porridge + 1 egg + 1 1/2 Tsp. scallions and cilantro
  • Amount per serving Calories 175

  • Total Fat 6g
    • Saturated Fat 1.8g
  • Cholesterol 185mg
  • Sodium 355mg
  • Total Carbohydrate 19g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 10g
  • Potassium 370mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 Starch, 1 Lean protein, 1/2 Fat



  • old fashioned rolled oats
    1 cup
  • low sodium vegetable broth (low-sodium)
    4 cup
  • soy sauce (reduced-sodium)
    1 tbsp
  • white (button) mushrooms (sliced)
    1 cup
  • lime juice
    1 tbsp
  • nonstick cooking spray
  • eggs
  • green onion (scallion) (sliced )
  • cilantro (finely chopped)
    1 tbsp


  1. Add the oats, broth, and soy sauce to a sauce pan over high heat. Bring to a boil, then reduce to a simmer until the oatmeal is tender, about 10 minutes.

  2. Coat a small nonstick sauté pan with cooking spray. Add the mushrooms and sauté until tender and all liquid is evaporated, about 4 minutes. Add the lime juice and sauté until the liquid has evaporated. Stir the mushrooms into the oatmeal porridge.

  3. Clean the sauté pan, then add cooking spray. Fry the eggs until the yolks are just set.

  4. In a bowl, pour in 3/4 cup oatmeal porridge, top with a fried egg, and 1 1/2 Tsp. scallions and cilantro. Repeat for the remaining 3 bowls.