Ginger rice congee with soft egg & mushrooms
A breakfast for one: 345 kcal with 12 g of protein, 48 g of carbs and 11 g of fat, ready in 25 min.
- 25 min
- Breakfast · 1 serving
- Asian
- 345 kcal
Nutrition per serving
345 kcalEnergy: 14% protein, 57% carbs, 29% fat
- 12 gProtein
- 48 gCarbs
- 11 gFat
Fiber 2 gSugar 2 gSodium 370 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Eggs, Sesame
Ingredients
For one serving.
- White rice, cooked150 g
- Ginger10 g
- Mushrooms50 g
- Egg1 large (50 g)
- Spring onion1 (15 g)
- Sesame oil1 tsp
Method
- Put the cooked rice in a pan with 400 ml water, the sliced ginger and a pinch of salt and simmer for 15 minutes, stirring often, until thick and creamy.
- Add the sliced mushrooms for the last 5 minutes.
- Meanwhile boil the egg for 6 minutes, cool it in cold water and peel.
- Ladle the congee into a bowl, top with the halved egg and spring onion and drizzle with sesame oil.
Make ahead
Leftover rice works best; the congee itself reheats with a splash of water.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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