Char Siu and Century Egg Rice Porridge

1. 1

   Rinse the rice several times in cold water. Drain thoroughly in a mesh strainer and transfer to a large pot. Stir in the vegetable oil and let sit for 10 minutes.

2. 2

   Add 6 cups of water, the bouillon cube, char siu, and green onion to the rice. Bring to a boil over high heat; reduce to medium-low, cover, and simmer for 1 1/2 hours. Stir often as it cooks to help break up the rice grains and prevent burning on the bottom.

3. 3

   Stir in the remaining 2 cups of water and the century egg. Cook for another 1 1/2 hours, stirring often, until the congee reaches your preferred thickness. It is done when the individual rice grains are no longer visible and have thickened the soup.

• Calories 136.9 kcal Moderate
• Protein 1.95 g Low Source
• Carbs 28.84 g Moderate
• Total Fat 1.72 g Low Source
• Saturated Fat 0.24 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 12.63 mg Low Source
• Fiber 0.13 g Low Source
• Sugar 7.52 g Moderate
• Added Sugar 7.45 g Moderate
• Calcium 11.51 mg Low Source
• Iron 0.69 mg Low Source
• Potassium 14.8 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱