Congee Recipe | Vegetarian Times Skip to main content


One bite of this hot, nourishing Chinese breakfast dish and you’ll be hooked. There are thousands of different recipes for congee that range from healing combinations 
to deluxe, feast-worthy concoctions.



Ingredient Line: 
1 cup basmati or jasmine rice
Ingredient Line: 
4 cups shiitake mushrooms, stemmed and sliced
Ingredient Line: 
2 cups (½ pkg.) frozen peas and carrots
Ingredient Line: 
8 green onions, finely chopped (1 cup)
Ingredient Line: 
½ cup coarsely chopped roasted unsalted peanuts


1. Place rice and 10 cups water in large saucepan, and season with salt, if desired. Bring to a boil. Reduce heat to low, and cook 2 hours, or until mixture is thick and porridge-like and rice grains have disintegrated, adding up to 2 cups more water if necessary.

2. Meanwhile, coat nonstick pan with cooking spray, and sauté mushrooms 5 to 7 minutes over medium-high heat, or until browned and crispy.

3. Stir peas and carrots into congee, and remove from heat. Let congee stand 5 minutes.

4. Ladle congee into bowls. Top each serving with mushrooms, green onions, and chopped peanuts.

Nutrition Information: 

8 g
Total Fat: 
7 g
Saturated Fat: 
<1 g
47 g
0 mg
42 mg
5 g
5 g
Serves 6

Comments on this Recipe

This was good, and was a nice break from more traditional breakfast fare. I added some smoked tofu for a little extra protein. Next time I might try doing the rice in a slow cooker over night just to save on prep time in the morning, and eat a little sooner.

if you are using frozen "peas and carrots" it is already a poor imitation of the real thing.

Let's try this new recipe!