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Congee With A Twist

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Recipe by Evelyn D

As a nutritionist and life coach, Evelyn helps individuals find a way of eating that helps them get the results they want and using habits they can stick with for life. She specializes in hormonal balance, Hashimoto's, Menopause, Real Food Keto, Paleo, Intermittent Fasting and mindfulness.

Instructions

Step 1

Rinse rice with water until water is no longer murk

Step 2

Add in 100mL of water (in a container where the water can cover rice)

Step 3

Place in freezer for at least 4 hours or until it freezes like an ice cube

Step 4

Remove frozen rice cube and let it sit until room temperature (about 30 minutes)

Step 5

Bring 400mL of water to a boil

Step 6

Add defrosted rice cube into boiling water and turn heat down to medium

Step 7

Continue stirring the congee until it is at a gentle boil

Step 8

Turn heat down to low and continue periodically stirring for 10-15 minutes

Step 9

While periodically stirring congee, brush a small nonstick skillet with oil and bring to medium heat

Step 10

Whisk egg and pour egg into skillet, move skillet around so that egg spreads out evenly into a thin layer

Step 11

Once egg is cooked remove both egg and congee from stove

Step 12

Pour congee into bowl, cut egg and seaweed into thin strips

Step 13

Garnish with green onion if desired

Step 14

Sprinkle Pluck generously over congee and eggs

Ingredients

50 grams Rice

100+400(for soaking) milliliters Water

1 pasture raised egg

Oil

Pluck Seasoning

Optional: seaweed and green onion for garnish

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