Mushroom Scallion Congee with Soft Eggs
Jasmine rice simmers into creamy mushroom scallion congee, finished with soft-cooked eggs, soy sauce, and sesame oil for an easy stovetop meal.
Prep: 10 min · Cook: 45 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 cup jasmine rice
- 8 cups vegetable broth
- 8 ounces mushrooms
- 2 large eggs
- 3 whole scallions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon neutral cooking oil
Cooking instructions
- Rinse the rice under cool water until the water runs mostly clear. Add it and the broth to a large pot and bring to a boil. (about 8 min) — High heat
- Reduce the heat to low and simmer uncovered, stirring occasionally, until the rice breaks down and the mixture becomes thick and porridge-like, 35 to 40 minutes. (about 40 min) — Low simmer
- While the congee simmers, heat the neutral oil in a skillet over medium-high heat. Sauté the mushrooms until browned and tender, 6 to 8 minutes. (about 8 min) — Medium-high heat
- Stir the mushrooms into the congee and simmer for 2 minutes. Stir in the soy sauce and sesame oil. (about 2 min) — Low heat
- Bring a small saucepan of water to a gentle boil. Lower in the eggs and cook for 7 minutes, then transfer them to ice water and peel when cool enough to handle. (about 7 min) — Gentle boil
- Ladle the congee into bowls. Halve the eggs and top each serving with egg halves and sliced scallions. (about 3 min) — Warm