Congee With Mushroom, Carrot & Egg

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“Congee With Mushrooms, Carrots & Egg (Chinese Rice porridge)“
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Excerpt from a previous post of Congee on ChefsOpinion :
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” Rice Porridge –
The first thing that comes to mind is probably baby food or hospital gruff.
Most folks would never think of ordering it from a menu in a restaurant, much less wake up and crave it for breakfast, if they hadn’t tasted or at least seen it before.

Now, let’s try again :
Congee. Lúgaw. Chok. Xifan. Juk. Okayu.
OK now, that’s better 🙂

Sounds more interesting and exotic? These are just a few names given to rice porridge around the world. If there is a country or region which traditionally eats rice, then there is some form of rice porridge eaten.
Congee can be enjoyed as breakfast, snack, lunch or dinner. Congee most often contains rice, but other grains can be used.
Ideally, it is made with strong, tasty stock that infuses great taste and debt into the dish. But from there on, let your fantasy run wild. Congee can be made with seafood, meat, vegetables or a combination thereof.
Then there are the toppings – Pickled vegetables, fried shallots, sliced scallions, any mushroom, crisp fried garlic, dried shrimps, 100-year eggs, cilantro, etc, etc.
If you like it, put it on.
Below is a version I made on Sunday for breakfast. The texture is more like a Filipino Lugaw, with the rice VERY soft but still keeping its shape. “.
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Bon Appétit ! Life is Good !
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Congee With Mushrooms, Carrot & Egg

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Preparation :
To read instructions, hover over pictures
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: to 1 qt chicken stock, add 2 cup cooked Fan (Chinese steamed rice) and 1 cup cleaned, sliced carrots; simmer until the rice and porridge has the desired texture and the carrots are tender (if too dry, add more chicken stock)

: meanwhile, saute 1 cup sliced mushroom of your choice in 1 tblsp peanut oil until lightly browned, season with kosher salt and cayenne pepper to taste, reserve