“Delightful Vegetarian Chinese Breakfast Congee with Edamame and Mushrooms”
This mouthwatering and easy-to-make vegetarian Chinese breakfast congee with edamame and mushrooms is perfect for a satisfying start to your day. Made with jasmine rice, vegetable broth, edamame, mixed mushrooms, and scallions, this flavorful dish is both nutritious and delicious. Find step-by-step instructions, plating tips, and chef's insights in our recipe article.
Allergens
Soy (in soy sauce/tamari)
Ingredients
- 1. 2 cups jasmine rice 2. 8 cups vegetable broth 3. 1 cup frozen shelled edamame 4. 2 cups mixed mushrooms, sliced (shiitake, oyster, and enoki) 5. 1/2 cup chopped scallions 6. 2 tablespoons vegetable oil 7. Salt to taste 8. Optional: soy sauce or tamari for serving
Instructions
- Rinse the jasmine rice until the water runs clear, then add it to a large pot with the vegetable broth.
- Bring the mixture to a boil, reduce heat to low, and cover. Cook for 20 minutes or until the rice has expanded and become creamy.
- In a separate pan, heat the vegetable oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown. Season with salt.
- Stir in the edamame and scallions to the cooked rice, followed by the cooked mushrooms. Mix well.
- Serve the congee hot, with a drizzle of soy sauce or tamari if desired.
Chef’s Insight
"This vegetarian Chinese breakfast congee is a perfect balance of flavors and textures, providing a satisfying start to your day."
Notes
Feel free to customize this recipe by adding your favorite vegetables or seasonings.