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Congee is one of East Asia’s best comfort foods–a soft, almost puddingy rice soup with any number of toppings. Usually it’s made with raw rice, but the beauty of this recipe is that it uses up both leftover Chinese takeout rice and leftover sliced Chinese roast pork (or shrimp, or whatever protein you may have ordered).
Heat cooked rice in a saucepan with enough chicken broth to cover. Bring to a boil, then simmer, uncovered, over medium-low heat 20 minutes. Stir in egg, breaking it up with a fork, and cook 1 minute more.
Divide congee between 2 bowls and top with pork, green onions, and cilantro. Season with salt to taste, then drizzle with chile oil and serve immediately.
*Find chile oil on the international section of your grocery store.
Heat cooked rice in a saucepan with enough chicken broth to cover. Bring to a boil, then simmer, uncovered, over medium-low heat 20 minutes. Stir in egg, breaking it up with a fork, and cook 1 minute more.
Divide congee between 2 bowls and top with pork, green onions, and cilantro. Season with salt to taste, then drizzle with chile oil and serve immediately.
*Find chile oil on the international section of your grocery store.