Vegetarian Congee with Soft Eggs

Ingredients

• 1 cup short-grain white rice
• 6 cups vegetable broth or water
• 1 2-inch piece, sliced ginger
• 4 whole eggs
• 3 whole, thinly sliced garlic cloves
• 3 tbsp olive oil
• 1 pinch salt and white pepper to taste
• ¼ cup scallions or fresh cilantro, chopped

Instructions

1. 1

   Rinse rice in a fine sieve under cold water until water runs clear.

2. 2

   Bring broth and ginger to a boil in a large pot over high heat.

3. 3

   Add rice to boiling broth, stir once, reduce heat to low, and partially cover.

4. 4

   Simmer 30 minutes, stirring occasionally, until rice dissolves into creamy porridge.

5. 5

   Season with salt and white pepper to taste.

6. 6

   While congee simmers, heat 2 tbsp oil in a skillet over medium heat.

7. 7

   Add sliced garlic, cook 2 minutes until golden and fragrant, then transfer to a small bowl.

8. 8

   Add remaining 1 tbsp oil to the skillet, crack 4 eggs into it, and cook over medium until whites set but yolks still jiggle, 3–4 minutes.

9. 9

   Ladle congee into bowls, top each with a soft egg, crispy garlic, and scallions.

10. 10

    Serve hot immediately.

Tools you’ll need

• large pot with lid
• fine sieve
• 12-inch non-stick or cast iron skillet
• wooden spoon
• ladle
• bowls

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