Go Asian for Breakfast and try Brown Rice Congee with Stir-Fried Herbs


    May 2, 2017

    Who would've thought that you can have a soupy rice dish for breakfast? Try this brown rice congee with stir fried herbs and you'll feel like you're in heaven in the morning.

    • Prep: 10 mins
    • Cook: 1 hr
    • Yields: 6 Servings


    2 quarts filtered water

    1 cup brown sushi rice

    1 tablespoon grapeseed oil or vegetable oil

    2 ounces ginger, peeled and finely julienned

    2 scallions, trimmed and julienned into 1-inch-long pieces

    2 red Thai chilies, stems and seeds removed, thinly sliced into rounds

    ½ bunch cilantro, stems trimmed and coarsely chopped (about 1 cup)


    1Fill a large pot with the water. Add the rice, cover, and bring to a boil over high heat. Reduce heat to medium, and continue to cook until the rice grains break down and the soup thickens about 1 hour.

    2Meanwhile in a small skillet over high heat, add the oil and stir-fry the ginger, scallions, and chilies until fragrant and lightly golden, 30-45 seconds. Add the cilantro and continue to stir-fry until just wilted, about 30 seconds more. Transfer to bowl.

    3Ladle some congee into 6 individual bowls, and top each with about 1 tablespoon of stir-fried herbs. Mix the herbs into the porridge to distribute the flavors. Serve.



    Nutrition Facts

    Sodium20 mg
    Protein3 g
    Total Fat3.5 g
    Saturated Fat0.4 g
    Total Carbohydrates27 g
    Dietary Fiber2 g