Congee with Shiitake, Sugar Snaps, and Kimchi

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Congee with Shiitake, Sugar Snaps, and Kimchi

This warming Congee is a comforting, savory way to start your day – the topping options are endless and it’s sure to keep you full until lunchtime.


  • 1/2 cup brown jasmine rice
  • 7-9 cups broth
  • 1 tablespoon ginger
  • 1 tablespoon garlic
  • 3 tablespoons concentrated broth
  • 1 teaspoon soya sauce
  • small handful of shiitake mushrooms, tough stems removed
  • small handful sugar snaps, cut once lengthwise
  • 1 scallion stem, white and green separated
  • 1 tablespoon kimchi
  • 1 tablespoon fried onions
  • small handful cilantro leaves
  • sriracha


  1. To make the plain Congee add the brown rice to a deep pan along with the broth, ginger, and garlic. Bring to a boil, then turn down the heat and let simmer for 1 1/2 hours until it has reached a consistency similar to porridge. Stir every once in a while to make sure that it doesn’t burn to the bottom of the pan towards the end. This will make enough Congee to last you a couple of cozy breakfasts.
  2. To prepare the toppings, cut your shiitake mushrooms into thick slices and add to a hot pan along with the white parts of the scallion. It’ll be ready once the mushrooms are nicely browned, I like to add a dash of soya sauce and garlic powder while cooking.
  3. Combine the concentrated broth with soya sauce.
  4. Boil the sugar snaps for 1 minute and drain.
  5. Spoon however much Congee as you wish into a bowl (I like to preheat my bowl with boiling water to make sure it stays as warm as possible). Top the Congee with the sugar snaps, broth/soy mixture, shiitake mushrooms, kimchi, scallion, fried onions, and cilantro leaves.


  • This is an extremely flexible recipe. The toppings I added are just some of the many options.
  • If you prefer to have a sweet Congee rice porridge then boil the rice with plain water and omit the ginger and garlic. Then you can top it off with whatever your heart, or stomach, desires!