How to Make Brown Rice Congee with Stir-Fried Herbs
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.
6servings
1 cup
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Step-By-Step Instructions:
- 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.
- 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.
- 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.
Nutrition facts
6 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
150
- % Daily value*
-
Total Fat
3.5g
4%-
Saturated Fat
0.4g
2%
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
20mg
<1% -
Total Carbohydrate
27g
10%-
Dietary Fiber
2g
7%
-
Dietary Fiber
-
Protein
3g
Ingredients
filtered water
2 quarts
brown sushi rice
1 cup
grapeseed oil
1 tbsp
fresh ginger (peeled and finely julienned)
2 oz
green onion (scallion) (trimmed and julienned into 1-inch-long pieces)
2 whole
red Thai chilies (stems and seeds removed, thinly sliced into rounds)
2 whole
cilantro (stems trimmed and coarsely chopped (about 1 cup))
1/2 bunch
