Chinese-Style Congee with Canned Beans, Garlic, and Soy Egg

Ingredients

• 1/2 cup Rice
• 1/2 can Canned beans
• 2 cloves Garlic
• 1/4 small Onion(optional)
• 1 tbsp Cooking oil
• 2 tbsp Soy sauce
• 2 Eggs
• 1 tsp Vinegar(optional)
• 3 cups Water
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Rinse rice. In a pot, heat oil and sauté garlic (and onion if using) until fragrant.

2. 2

   Add rice, beans (drained and rinsed), and water. Bring to a boil, then reduce to a gentle simmer.

3. 3

   Simmer 25–30 minutes, stirring often, until rice breaks down into a thick porridge. Add a splash of water if it gets too thick.

4. 4

   Season with soy sauce, salt, and pepper. Add vinegar (optional) near the end.

5. 5

   Meanwhile, soft-boil eggs: place eggs in simmering water for 6–7 minutes for jammy yolks; cool briefly and peel.

6. 6

   Slice eggs and spoon congee into bowls. Top with soy-seasoned eggs (drizzle with a little extra soy sauce).