BreakfastMain Course

Vegan Congee with Ginger

Name: Vegan Congee with Ginger
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 cup jasmine rice rinsed; 8 cup water; 2 pcs ginger peeled and thinly sliced; 1 tbsp soy sauce; 1 tsp sesame oil (optional); 2 pcs green onion chopped (optional); 1 pinch white pepper (optional)

This comforting and nourishing vegan congee is a perfect breakfast or light meal. Made with jasmine rice, fresh ginger, and a touch of soy sauce, it's simple to prepare and deeply satisfying. Adjust the consistency to your liking for a warm and grounding dish.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Easy
Per serving: 235 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cupjasmine rice, rinsed
8 cupwater
2 pcsginger, peeled and thinly sliced
1 tbspsoy sauce

garnish

1 tspsesame oil(optional)
2 pcsgreen onion, chopped(optional)
1 pinchwhite pepper(optional)

Equipment

spoon · ladle · large pot

The method

Step by step

1
Rinse the jasmine rice thoroughly under cold water until the water runs clear.
About 2 min
Cook’s note: Rinsing removes excess starch, which helps prevent the congee from becoming too gummy.
2
Combine the rinsed rice, water, and sliced ginger in a large pot.
About 1 min
3
Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent sticking.
About 5 min
4
Once boiling, reduce the heat to low, cover the pot, and simmer for 50-60 minutes, stirring every 15 minutes.
About 1 hr
Cook’s note: Stirring prevents the rice from sticking to the bottom and ensures even cooking. The longer it simmers, the creamier the congee will be.
5
The congee is ready when the rice grains have broken down and the mixture has thickened to a creamy consistency.
Cook’s note: If the congee becomes too thick, you can add a little more hot water to reach your desired consistency.
6
Stir in the soy sauce.
Cook’s note: Taste and adjust seasoning if needed.
7
Ladle the hot congee into bowls and garnish with sesame oil, chopped green onion, and a pinch of white pepper, if desired.
About 1 min
Cook’s note: For extra flavor, you can add other toppings like crispy fried shallots or pickled vegetables.

Per serving

Nutrition

72%Score

Calories: 235.3kcal
Protein: 4.9g
Carbs: 48.2g
Fat: 1.7g
Fibre: 0.6g
Sugar: 0.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover congee in an airtight container in the refrigerator.

Reheating

Reheat on the stovetop over low heat, adding a splash of water or vegetable broth to thin it out if needed.