Heal Your Soul with Comforting Vegetable Congee
I made myself this delicious Vegetable Congee as part of a breakfast set this week: it’s nutritious, fragrant, and above all, super healing. This congee recipe is packed full of veggies and so good paired with all sorts of dishes, from pickles to Miso Salmon. My secret to super flavorful congee: Kai Dong Sauces! Come make this recipe with me so the next time you’re feeling low, you know what to do!
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Vegetable Congee: The Perfect Meal Base
Growing up, whenever I was feeling under the weather, congee was the go-to thing my mom always made me to warm me up. Coming home from a long trip, this congee is the perfect dish to get me reacclimated. I couldn’t honestly eat this Vegetable Congee for breakfast, lunch, AND dinner.
This Vegetable Congee is a delicious base for any Traditional Japanese Breakfast combination as well, just like what I did for breakfast! Paired with a Air Fryer Miso Salmon and side dishes like a light cucumber salad and bean sprouts, I was energized for a full workday.
Ingredients To Add In Your Vegetable Congee
This congee recipe is a great base to add on your favorite ingredients as well! Sometimes I add in corn, zucchini, or any other seasonal vegetables, or some eggs. If you’re more of a meat eater, you can also add shrimp or slices of beef. This recipe is not only fully vegetarian, but also vegan as long as you skip the eggs.
Another key ingredient in making this congee so yummy and fragrant are my Kai Dong sauces: Golden Shallot Oil and Four Season Scallion Sauce. I used theses sauces to sauté my veggies in the beginning so they could soak in all the oils and flavors. It brings this congee to a WHOLE OTHER LEVEL!
Vegetable Congee Ingredients
- 2 cups cooked rice
- 5 cups vegetable stock
- 1 cup chopped carrots
- 1/2 cup chopped broccoli
- 3 green onions, chopped, separate whites and greens
- 10 shiitake mushrooms, chopped
- 2 tbsp Golden Shallot Oil
- 1 & 1/2 tbsp Four Season Scallion Sauce
- 1 tsp white pepper (adjust to own spice level)
- Salt to taste
- Optional: 2 eggs, beaten
- In a pot, add in Golden Shallot Oil, Four Season Scallion Sauce, mushrooms, green onions. Saute for 3-4 min or until mushrooms have softened.
- Add in rice and vegetable stock. Break up the rice and bring to a simmer.
- Let simmer on medium heat for 10-15 min, or until rice has softened. Keep an eye out and stir occasionally to prevent it from sticking to the bottom and burning.
- Add in the rest of the veggies, season with white pepper, let simmer for another 10 min until carrots have softened.
- Turn the heat off, drizzle in the (optional) eggs in a swirl, let it set for 30 seconds, then mix everything.
- Season with salt if needed – normally I like the congee more bland because the side dishes are a bit more salty.
This Vegetable Congee will be AMAZING paired with these yummy side dishes:
Vegetable Congee
By Tiffy Cooks
Ingredients
- 2 cups cooked rice
- 5 cups vegetable stock
- 1 cup chopped carrots
- 1/2 cup chopped broccoli
- 3 stalks green onions chopped, separate whites and greens
- 10 shitaake mushrooms chopped
- 2 tbsp Golden Shallot Oil
- 1 1/2 tbsp Four Season Scallion Sauce
- 1 tsp white pepper adjust to own spice level
- Salt to taste
- 2 eggs beaten, optional
Instructions
- In a pot, add in Golden Shallot Oil, Four Season Scallion Sauce, mushrooms, green onions. Saute for 3-4 min or until mushrooms have softened.
- Add in rice and vegetable stock. Break up the rice and bring to a simmer.
- Let simmer on medium heat for 10-15 min, or until rice has softened. Keep an eye out and stir occasionally to prevent it from sticking to the bottom and burning.
- Add in the rest of the veggies, season with white pepper, let simmer for another 10 min until carrots have softened.
- Turn the heat off, drizzle in the (optional) eggs in a swirl, let it set for 30 seconds, then mix everything.
- Season with salt if needed – normally I like the congee more bland because the side dishes are a bit more salty.
Wow, this recipe looks absolutely delicious! I can’t wait to try it out this weekend. Thanks for sharing 🤗!
This looks soooo yummy! Is there a way to do this in the rice cooker? I’d love to try it that way.