Breakfast · Chinese · 10 min
Congee with Crispy Ginger and Scallions
- Calories
- 133
- Protein
- 3g
- Carbs
- 24g
- Fat
- 3g
Ingredients
- 0.1311 cup short-grain white rice
- 2 cup water
- 2.02 tsp low-sodium soy sauce
- 0.25 tsp toasted sesame oil
- 1 pinch ground white pepper
- 0.125 tsp salt
- 0.5 oz fresh ginger
- 0.2826 tsp canola oil
- 2 tbsp scallions
Method
- 01Rinse the short-grain white rice under cold water until the water runs clear to remove excess starch.
- 02In a medium saucepan, combine the rinsed rice, salt, and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is very tender.
- 03While the rice simmers, heat canola oil in a small skillet over medium heat. Add matchstick ginger and cook, stirring frequently, for 4-6 minutes until golden brown and crisp. Remove ginger with a slotted spoon and drain on a paper towel.
- 04Vigorously whisk the cooked rice to break down the grains until a creamy porridge texture is reached.
- 05Stir in low-sodium soy sauce, toasted sesame oil, white pepper, and half of the sliced scallions into the congee.
- 06Ladle congee into a bowl and top with the crispy ginger and remaining fresh scallions.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
