anyone can make congee

Ingredients

• 4 cups Water (for simmering the rice)
• 2 tablespoons Vegan Chicken Base (vegetable broth with chicken flavor)
• 2 cups Leftover Medium Green Rice (cooked rice, preferably a day old)
• 2 sheets Dried Seaweed (Nori) (cut into thin strips after soaking)
• 3 tablespoons Soy Sauce (1 tbsp for seaweed, 2 tbsp for mushrooms)
• 1 teaspoon Sesame Oil (adds nutty flavor to seaweed)
• 1 pinch Salt (adjust to taste)
• 200 grams King Oyster Mushroom (sliced into half‑moon shapes)
• 2 tablespoons Sweet Soy Sauce (Kecap Manis) (adds sweet umami to mushrooms)
• 2 tablespoons Crispy Onions (store‑bought or homemade)
• 0.25 cup Micro Sprouts (any micro‑green variety)
• 1 teaspoon Anata Oil (light drizzle for finishing (sesame‑based oil))

Instructions

1. Prepare the Broth

   In a medium saucepan, bring 4 cups of water to a gentle boil, then stir in 2 tablespoons of vegan chicken base until fully dissolved.

   Time: PT5M

   Temperature: boiling

2. Add Rice and Simmer

   Add the 2 cups of leftover medium green rice to the broth, reduce heat to a low simmer, and cook for about 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: simmer

3. Marinate Dried Seaweed

   Place the dried seaweed sheets in a small bowl, cover with hot water and let soak for 5 minutes. Drain, then toss with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of salt.

   Time: PT5M

4. Slice King Oyster Mushrooms

   Using a cutting board and chef's knife, slice the king oyster mushroom into half‑moon pieces about ½‑inch thick.

   Time: PT5M

5. Glaze Mushrooms

   Heat the skillet over medium‑high heat, add the mushroom slices, and drizzle with 2 tablespoons sweet soy sauce. Stir‑fry for 5 minutes until the mushrooms are tender and lightly caramelized.

   Time: PT5M

   Temperature: medium-high

6. Assemble the Kanji Bowl

   Ladle the hot rice porridge into serving bowls. Top with the marinated seaweed, sweet‑soy glazed mushrooms, 2 tablespoons crispy onions, ¼ cup micro sprouts, and finish with a drizzle of 1 teaspoon anata oil.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

8 g

Fiber

4 g