Shrimp and Vegetable Congee (Rice Porridge)

Suggested Meal Time: Breakfast, Lunch, or Light Dinner
Estimated Calories: ~250–320 kcal per bowl

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Ingredients (Serves 2–3)

For the Congee Base

• ½ cup uncooked rice (short-grain or jasmine)

• 5 cups water or light chicken broth

• ½ tsp salt

• 1 small piece of ginger, sliced

For the Shrimp & Vegetables

• 200–250 g shrimp, peeled and deveined

• 1 small carrot, diced

• ½ cup sweet corn kernels

• 4–5 shiitake mushrooms, sliced

• 2–3 tbsp chopped spring onions

• 2 tbsp chopped cilantro (optional)

• 1 tbsp cooking oil

• ¼ tsp pepper

For Seasoning

• 1 tbsp fish sauce or soy sauce

• ½ tsp sugar (optional)

• Extra salt & pepper to taste

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Instructions

1. Prepare the Congee Base

1. Rinse the rice until the water runs clear.

2. Add rice, water (or broth), salt, and ginger slices into a pot.

3. Bring to a boil over high heat.

4. Reduce to low heat and simmer for 40–50 minutes, stirring occasionally to prevent sticking.

5. Continue cooking until the rice breaks down and becomes thick and creamy.

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2. Prepare the Vegetables

1. While the congee cooks, dice the carrot and slice the shiitake mushrooms.

2. Warm a small pan with 1 tbsp oil.

3. Lightly sauté carrots, corn, and mushrooms for 2–3 minutes to enhance their flavor.

4. Set aside.

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3. Cook the Shrimp

1. Rinse shrimp and pat dry.

2. Add shrimp directly into the simmering congee during the last 5–7 minutes of cooking.

3. Shrimp will turn pink and firm when fully cooked.

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4. Add Vegetables and Seasonings

1. Add sautéed carrots, corn, and mushrooms into the congee pot.

2. Stir well and cook for another 3 minutes.

3. Season with fish sauce (or soy sauce), sugar (optional), pepper, and adjust salt to taste.

4. Remove the ginger slices before serving.

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5. Finish and Serve

1. Ladle congee into bowls.

2. Top with chopped spring onions and cilantro.

3. Sprinkle extra pepper if desired.

4. Serve hot.

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Serving Notes

• Perfect for kids, seniors, and anyone needing an easy-to-digest meal.

• Add more water if you prefer a thinner congee texture.

• You can add an egg at the end for extra protein.

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Who Will Benefit from This Dish

• People recovering from illness or needing a gentle, nourishing meal.

• Anyone who wants a balanced bowl with protein, carbs, and veggies.

• Great for cold weather or light digestion days.

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Energy-Saving Tips

• Soak rice for 20 minutes beforehand to reduce cooking time by 30%.

• Use a rice cooker or pressure cooker to speed up the congee base.

• Cook shrimp and vegetables in the same pot to avoid using extra pans.