Congee (Using Day-Old Rice)

Posted on by Amanda Leave a comment

Congee is a rice porridge of Asian origins. Most Asian countries have some kind of congee variation and all are delicious. I crave congee during the winter months and when I’m sick. It’s so easy to make and so satisfying. Congees can be customized with flavors in the base or in the toppings, but this recipe will keep the base simple so you can top it with anything that sounds delicious. This congee recipe will utilize day-old/leftover rice, but you can always make congee by just adding extra water to your raw rice grains if trying to make congee instead of fluffy rice. For some inspiration, I most recently made congee by adding century eggs to the base and topping with garlicky purple cabbage, pork floss, and furikake.

Ingredients

Rice – I’ve found that you can really use any kind of rice you want to make congee. I’ve experimented with jasmine, short-grain, and even brown rice. The long cook time of congee causes all rice varieties to break down eventually into a thick, starchy broth, so they all work.

Broth – Use any kind of broth you like, or substitute with the equivalent of water and your favorite bouillon. Use vegetable, chicken, beef, or anything else!

Congee Toppings

Congee can be eaten plain, but the fun of it comes with the toppings. Some of my favorites include:

  • pork floss
  • green onion
  • century egg
  • soft-boiled egg
  • garlic sautéed vegetables
  • furikake
  • crispy onions
  • kimchi
  • shrimp
  • chinese donuts
  • chili oil
garlic & ginger
bouillon
century egg, in
pork floss
wild with the toppings

Congee

Print Recipe
A quick, hearty meal utilizing leftover rice. Customize your congee with extra flavorings or toppings.
Course Appetizer, Breakfast, Main Course, Side Dish, Soup
Cuisine Asian
Keyword congee, porridge, rice

Equipment

  • 1 large pot

Ingredients

  • 4 cups rice leftover
  • 8 cups water
  • 1 clove garlic
  • 1 chunk ginger thumb-sized
  • 2 tbsp bouillon pick your flavor
  • salt

Instructions

  • In your pot, add rice, water, garlic, ginger, and bouillon on medium heat.
  • Bring to a boil and mix and break apart rice.
  • When rice is submerged under the water, bring the mixture to a simmer and cover for 20 minutes.
  • Uncover, mix, and taste for salt, adding more if necessary.
  • If you like a thinner/soupier congee, add water. If you like century eggs, I'd also recommended adding them in at this point too.
  • If additional ingredients have been added, simmer for another 10 minutes. Otherwise, enjoy with your favorite toppings!

Top your congee with Shrimp & Snap Pea Stir Fry or Mapo (ish) Tofu.

Have a dessert after like Kitchen Sink Cookies or Peach Galette.

Mapo (ish) Tofu

Posted on by Amanda Leave a comment

Mapo tofu is distinctly known for its mouth numbing quality courtesy of the Sichuan peppercorns. This quick dinner requires minimal prep work, so it is perfect for a weeknight dinner. Along with the Sichuan peppercorns, mapo tofu traditionally contains a ground meat (typically pork), tofu, and spicy bean paste. Try it over rice with a veggie on the side.

Disclaimer: this recipe is “Mapo-ish”. It doesn’t contain all the traditional ingredients but still has all the essence and kick of what you’d find at an authentic Chinese restaurant.

Ingredients

Soybean paste/chili flakes – Traditionally, Mapo tofu calls for the use of spicy bean paste. Spicy bean paste just isn’t something that I typically have around the house. Spicy bean paste is a mix of fermented beans and chili; I substitute with similar ingredients. If you don’t have fermented soybean paste, you can even use miso paste.

Sichuan peppercorns – This cannot be substituted! This is what gives Mapo tofu the “ma” in its name. “Ma” is the mouth-numbing spiciness.

Ground meat – I made mine with Impossible meat, and my guests didn’t even realize that the meal was plant-based. If a plant-based option is not handy, the recipe can be substituted with ground pork, turkey, chicken, beef, mushrooms… the world is your oyster!

Vegetable – Feel free to make the recipe your own and add in any other vegetables that might add some flair. I mixed in some bean sprouts at the end for a little extra crunch. Some other vegetables that would do well in the dish would be cabbage, onions, or a wilted leafy green. If not a mix-in, try something on the side. I’d recommended some garlicky steamed bok choy or Chinese broccoli, or even a light sesame, soy cucumber salad to help refresh you if it starts getting a little too spicy.

toast the peppercorns
bean paste
cook your “meat”
add tofu
add sauces
onions & bean sprouts

Mapo(ish) Tofu

Print Recipe
This mouth-numbingly spicy dish can be made plant-based! Try it with rice.
Servings 4

Ingredients

  • 1 tsp Sichuan peppercorns
  • 1 tbsp soybean paste
  • 1 tsp chili flakes
  • 1 tsp dark soy sauce
  • 1/2 lb ground meat
  • 1 block tofu
  • 1 bunch scallions garnish
  • 2 tbsp sesame oil
  • olive oil

Instructions

  • In a pan, heat up ~1 tsp of olive oil on medium heat.
  • When oil is hot, add Sichuan peppercorns and fry until fragrant.
  • Add soybean paste and briefly fry.
  • Add ground meat and stir.
  • When meat is 50% cooked, add in 1 cup of water, ensuring that the soybean paste dissolves.
  • Using your hands, break up the tofu into bite sized chunks. Add tofu and chili flakes to the pan.
  • Add dark soy sauce and gently stir together.
  • When all of the tofu has been coated in the sauce, add in sesame oil and sprinkle scallions on top.

Try an appetizer of Chicken & Cabbage Dumplings.

Need a dessert? Have some Banana Bread or Peach Galette.