Egg Drop Congee
Congee, also called rice porridge, is an integral part of Asian cuisine that is perfect for a warming breakfast on a chilly cold winter day. You can use leftover rice to make this simple and delicious egg drop congee!
Makes
Serving size
Ingredients
4 cups water
2 cups cooked rice (⅔ cup raw rice, 130 grams)
1 teaspoon white pepper, ground
1 teaspoon all spice powder
1 ½ teaspoons (6 grams) ginger, minced
1 ½ teaspoon sesame oil, divided
2 tablespoons plus 1 teaspoon scallions, chopped
2 eggs, beaten
1 teaspoon cilantro leaves, chopped
1 teaspoon sesame seeds
⅛ teaspoon sea salt (optional, not included in nutrient analysis)
Special Equipment
Stick blender or food processor
Instructions
- Bring water to a boil in a saucepan. Add cooked rice, white pepper, all spice powder, ginger and 1 teaspoon of sesame oil. Cook for 5 minutes over medium heat.
- Turn off the heat. Blend the mixture, using a stick blender or food processor, until smooth.
- Heat the mixture in the saucepan over medium-low heat. Add 2 tablespoons scallion into the mixture. Add more water if desired.
- Stir the soup slowly and slowly pour the beaten egg into the saucepan. Cook for 2 to 3 minutes, stirring occasionally.
- Sprinkle with remaining ½ teaspoon sesame oil and salt (if using).
- Serve in bowls and garnish with scallions, cilantro and sesame seeds.
Cooking Tip
Swap white pepper and allspice powder for other spices, such as garlic powder or Chinese five spice powder for different flavors.
Recipe Contributed by FamilyCook Productions
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