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.

  • 6Servings


  • 1 cup basmati or jasmine rice
  • 4 cups shiitake mushrooms, stemmed and sliced
  • 2 cups (1/2 pkg.) frozen peas and carrots
  • 8 green onions, finely chopped (1 cup)
  • 1/2 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

  • Calories: 261
  • Carbohydrate Content: 47 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 8 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 42 mg
  • Sugar Content: 5 g