Ingredients with Measurements:
- 1 cup uncooked white rice
- 6 cups water
- 2 medium-sized tomatoes, diced
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 eggs, beaten
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a large pot, bring the rice and water to a boil over high heat.
3. Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the rice is soft and the mixture has thickened.
4. In a separate pan, heat the vegetable oil over medium heat.
5. Add the garlic and onion and sauté until the onion is translucent.
6. Add the diced tomatoes and cook until they are soft and have released their juices.
7. Add the tomato mixture to the rice and stir to combine.
8. Slowly pour in the beaten eggs while stirring the congee.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Low heat for simmering the rice
- Medium heat for sautéing the garlic, onion, and tomatoes
Serving size:
- 4 servings
Nutritional information:
- Calories: 262
- Fat: 6g
- Carbohydrates: 44g
- Protein: 7g
- Sodium: 52mg
- Fiber: 2g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken or vegetable broth can be used instead of water.
- Canned tomatoes can be used instead of fresh tomatoes.
Variations:
- Add cooked shredded chicken or sliced pork for a meatier version.
- Top with crispy fried shallots for added texture.
- Add sliced ginger for a more aromatic flavor.
Tips and tricks:
- Stir the congee occasionally to prevent it from sticking to the bottom of the pot.
- Use a non-stick pot to make cleaning easier.
- Adjust the amount of water depending on how thick or thin you want your congee to be.
Storage instructions:
- Store leftover congee in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the congee in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the congee in individual bowls and garnish with chopped green onions.
Garnishes:
- Chopped green onions
- Crispy fried shallots
Pairings:
- Steamed bok choy or broccoli
- Pickled vegetables
Suggested side dishes:
- Chinese-style fried dough sticks (youtiao)
- Steamed dumplings (jiaozi)
Troubleshooting advice:
- If the congee is too thick, add more water or broth until it reaches your desired consistency.
- If the congee is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the rice and eggs thoroughly to prevent foodborne illness.
Food history:
- Congee, also known as rice porridge, is a popular breakfast dish in many Asian countries.
Flavor profiles:
- The congee has a mild, comforting flavor with a slightly tangy tomato taste.
Serving suggestions:
- Serve the congee hot for a comforting breakfast or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese
Taste: Savory, Tangy, Comforting, Mild