‎🍚 Fermented Rice (Congee) - a smart nutrition hack

Ingredients

• 2 cups Cooked Rice (day‑old) (chilled, broken up; preferably rice cooked the previous day)
• 200 grams Bottle Gourd (Pavakkai) (peeled and diced into ½‑inch cubes)
• 2 tablespoons Vegetable Oil (neutral oil such as sunflower or canola)
• 1 teaspoon Salt (or to taste)
• 1 small Green Chili (finely chopped; optional for heat)
• 2 large Eggs (beaten; optional protein boost)
• 2 tablespoons Fresh Coriander (chopped, for garnish; optional)

Instructions

1. Prepare Ingredients

   Dice the bottle gourd, finely chop the green chili, and beat the eggs in a small bowl. Break up the cold rice with your hands or a fork so the grains are separate.

   Time: PT5M

2. Sauté Bottle Gourd

   Heat the oil in the skillet over medium heat. Add the diced bottle gourd and green chili; stir‑fry for about 5 minutes until the gourd is just tender but still crisp.

   Time: PT5M

   Temperature: Medium

3. Add Rice and Season

   Add the cold rice to the skillet. Stir‑fry, breaking any remaining clumps, for 5‑7 minutes until the rice is heated through and lightly coated with oil. Sprinkle salt and taste; adjust seasoning.

   Time: PT7M

   Temperature: Medium‑High

4. Incorporate Protein (Optional)

   Push the rice to one side of the pan, pour the beaten eggs into the empty space, and scramble until just set. Then fold the eggs into the rice, mixing evenly.

   Time: PT3M

   Temperature: Medium

5. Finish and Serve

   Turn off the heat, sprinkle chopped coriander over the dish, give a final gentle toss, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g