Congee with Pickled Vegetables

Congee is a warm, comforting rice porridge often eaten for breakfast in China. This version is topped with savory pickled vegetables and a splash of soy sauce, making it a perfect start to the day.

Ingredients:

• 1 cup rice
• 6 cups water or broth
• 2 tbsp soy sauce
• ½ cup pickled vegetables (e.g., pickled mustard greens)
• 1 boiled egg (optional)
• 1 tbsp sesame oil
• Salt to taste

Instructions:

1. Rinse the rice under cold water until the water runs clear.
2. Combine the rice and water (or broth) in a pot. Bring to a boil, then reduce to a simmer. Cook for 25–30 minutes, stirring occasionally, until the rice breaks down into a porridge consistency.
3. Stir in the soy sauce and sesame oil, adding salt to taste.
4. Serve the congee in bowls and top with pickled vegetables and a boiled egg if desired.

Suggested Pairing:

Serve with a side of steamed buns or a lightly fried Chinese doughnut (youtiao) for an added crunch. Pair with a warm cup of green tea to enhance the flavors.