Tired of staring at that container of leftover rice in your fridge? Instead of resorting to the same old fried rice, try something new and incredibly comforting: congee. This versatile rice porridge is a staple in many Asian cuisines, enjoyed for breakfast, lunch, or even a light dinner. While variations abound across different cultures, the core concept remains simple: overcooked rice in a flavorful broth, adorned with a variety of toppings.
Congee starts with a simple base of rice and water, simmered until the grains break down and create a creamy porridge. A typical ratio is one part rice to ten parts water, cooked for about an hour. A pinch of salt enhances the subtle flavors of the rice.
While plain congee can be a satisfying side dish, it truly shines as a main course when enhanced with vegetables, meats, and flavorful toppings. For example, Korean dakjuk features chicken and vegetables, while Chinese congee breakfasts often showcase a variety of savory accompaniments.
The beauty of congee lies in its adaptability. From the type of rice used to the liquid chosen (water, stock, or even bone broth), the cooking time, and the aromatic additions, every bowl can be a unique culinary experience. But perhaps the most exciting aspect is the world of toppings.
This recipe takes leftover rice and transforms it into a flavorful and hearty meal, featuring a vibrant vegetable base and a spicy, garlicky pork topping.
First, gather the ingredients for the congee base: 200 grams of leftover rice (any variety will do) and 500 milliliters of chicken stock. For aromatics, grate one carrot and a quarter of an onion, and mince two cloves of garlic.
In a pot over medium heat, sauté the carrots, onions, and garlic in a mixture of neutral oil and sesame oil until fragrant and lightly browned. Add the leftover rice and stir to combine. Then, pour in the chicken stock. Aim for two to three times the volume of rice, adjusting as needed for desired consistency.
Simmer the mixture, stirring occasionally, until the rice breaks down and the congee thickens, which typically takes about 25-30 minutes.
While the congee simmers, prepare the star of the show: the spicy garlicky pork topping. Finely dice a chili pepper (serrano, Thai bird’s eye, or habanero), mince five cloves of garlic, and thinly slice the white part of a scallion, reserving the green portion for garnish.
In a wok over medium heat, sauté the scallion, garlic, and chili in neutral oil for one to two minutes. Add half a pound of ground pork and a pinch of salt, increasing the heat to high. Using a potato masher, break down the pork into small pieces. Cook until the pork renders its fat and crisps up, about six to eight minutes.
Deglaze the wok with a splash of water or stock, scraping up any browned bits. Finally, add 15 grams of soy sauce and 15 grams of hoisin sauce, stirring to coat the pork. Cook until the sauce thickens slightly.
Other topping options include thinly sliced green onions, ginger, and chili crisp oil.
Once the congee has thickened to your liking, season with salt to taste. To assemble the bowls, ladle the congee into serving bowls. Drizzle with chili oil, add a generous spoonful of the crispy chili garlic pork, and garnish with green onions, ginger, and extra chili crisp.
A bowl of congee topped with crispy chili garlic pork, green onions, and ginger.
Now, it’s time to enjoy the fruits of your labor. This comforting bowl of congee is not only a delicious way to use up leftover rice, but it’s also a nutritious and satisfying meal.
Close-up of the crispy chili garlic pork topping for congee.
The creamy texture of the congee, combined with the crunch of the vegetables and the spicy kick of the pork, creates a symphony of flavors and textures. This simple yet versatile dish is sure to become a new weeknight favorite.
