You need this secret tip to save HOURS making congee

Ingredients

• 2 cups Cooked Rice (preferably day‑old, chilled)
• 2 cups Vegetable Stock (store‑bought or homemade)
• 1 tablespoon Fresh Ginger (peeled and thinly sliced)
• 2 tablespoons Green Onion (white parts only) (sliced)
• 1 cup Shiitake Mushrooms (sliced; fresh or re‑hydrated dried)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 0.25 teaspoon White Pepper (ground)
• 1 teaspoon Cooking Oil (vegetable or canola oil)
• 1 tablespoon Cilantro (optional garnish) (chopped)

Instructions

1. Prepare Aromatics and Mushrooms

   Slice the ginger, white parts of the green onion, and shiitake mushrooms into thin pieces.

   Time: PT5M

2. Blend Rice and Stock

   Place the cooked rice and vegetable stock in a blender. Blend on high until the mixture is completely smooth.

   Time: PT2M

3. Sauté Aromatics and Mushrooms

   Heat the skillet over medium heat, add the teaspoon of oil, then add the sliced ginger, white onion, and shiitake mushrooms. Drizzle 1 tablespoon soy sauce and stir‑fry for 2–3 minutes until fragrant.

   Time: PT3M

   Temperature: medium heat

4. Toast a Little More Rice

   Add an extra ½ cup of the leftover rice to the skillet and sauté for 1–2 minutes, allowing the grains to coat with the aromatics.

   Time: PT2M

   Temperature: medium heat

5. Combine and Cook Congee

   Pour the blended rice‑stock mixture into the skillet, stir well, then season with the remaining 1 tablespoon soy sauce and white pepper. Cook for 2–3 minutes, stirring frequently, until the porridge thickens to a creamy consistency.

   Time: PT3M

   Temperature: medium heat

6. Finish and Serve

   Taste and adjust seasoning if needed. Ladle the hot congee into bowls, garnish with chopped cilantro (or extra green onion tops) if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

240

Protein

9 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g