If you've never had Congee before - prepare to have your life changed. It's a savory rice porridge with a delicious avocado, crispy mushroom and chile oil topping that you'll want on repeat for the winter months!
Prep Time5mins
Cook Time20mins
Total Time25mins
Course: Breakfast
Cuisine: Korean
Keyword: congee, congee recipe, easy congee, instant pot congee, how to make congee, congee with avocado, congee with fried eggs, best congee recipe, DIY congee,
Servings: 2people
Author: Gaby
Ingredients
1/2cupbasmati rice
4cupschicken or vegetable stock
kosher salt to taste
2large eggs, fried
1avocado, peeled and thinly sliced
4scallions, thinly sliced
chile oil for serving
For the Crispy Mushrooms
12shiitake mushrooms
1/4 cupolive oil
Instructions
For the Congee
Combine the rice, stock and salt in the inner pot of the Instant Pot. Pressure cook on high pressure for 15 minutes, then let the pressure release naturally for 10 minutes before removing the lid and transferring equal amounts of the rice mixture into 2 bowls.
Alternatively if you don't use an Instant pot: In large pot add stock, rice and salt. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom and simmer the congee for about 1 hour or until the congee is thickened and creamy. Taste and adjust salt as needed.
For the Mushrooms
Heat the oil in a large skillet over medium high heat. Add the sliced mushrooms and saute for 5-10 minutes until crispy. Remove from the oil and season with salt as needed.
To Assemble
Top each bowl with a fried egg, sliced avocado, scallions and pan fried mushrooms. Drizzle with the chile oil and sprinkle with salt and serve immediately.