Vegetarian Rice Congee

Serves 3-4
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Vegetarian Congee with egg
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My version of a slow-simmered rice congee with vegetable stock and sauteed mushrooms. A really filling and delicious meal!


1 cup long-grain rice
5 cups water
1 cup vegetable stock
2-3 dried arbol chilis (optional)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 ounces mushrooms, sliced thin
1 tablespoon olive oil
1 teaspoon soy sauce
Soft-boiled eggs
Chili Garlic Sauce
Fresh chives
Fresh cilantro


1) Bring the water and stock to a simmer in a large pot. Reduce heat to medium and stir in rice. Let simmer, covered, stirring occasionally, until rice thickens, about 30-40 minutes. If at any point the rice looks too thick, add more water.

2) When the rice is a porridge consistency season it well with salt and pepper. Keep the porridge warm over low heat until you’re ready to serve.

3) For mushrooms, slice thin. Add a drizzle of oil to a large skillet over medium high heat. Add shrooms and cook until the mushrooms lose their liquid and soften, about five minutes. At the end of cooking, hit the shrooms with a small drizzle of soy sauce.

4) Spoon congee into a bowl and top with mushrooms, soft-boiled egg, herbs, chili sauce and mushrooms.

Nutrition Info