Just Cook Jannie

Congee with Eggs and Chanterelles

Congee - Rice Porridge - Shi Fan - Water and Rice with wild mushrooms and eggs

Congee with Eggs and Chanterelles

You can top the rice porridge with anything. I like to top it off with scallions, soy sauce and a couple drops of sesame oil. Enjoy!
No ratings yet
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, Lunch
Servings 3


  • 1 cup leftover or cooked rice
  • 1 cup water or chicken stock
  • 3 slices ginger if you want to get fancy, slice again to make long thin julienne sticks
  • 1 scallion chopped for garnish you can save any for more congee tomorrow
  • 1 egg
  • Maitake or Chanterelle mushrooms (optional)
  • Diamond Crystal Kosher Salt
  • Soy sauce
  • Sesame oil


  • Combine the rice, water (or chicken stock), ginger and optional clove of garlic in a pot. Bring to a boil and then simmer. Stir frequently as to not have the rice stick to the bottom. Add more liquid if needed. Once the rice comes together, add salt and white pepper to taste. 
  • Serve with an over easy egg or scramble. Add soy sauce and a couple drops of sesame oil. Garnish with scallions.


Can also be served with almost any protein, vegetable or whatever you feel like eating. Cause you know. It’s rice. 🙂

Try cooking..

How to...

Listen to...


We use cookies and similar technologies to enable services and functionality on our site and to understand your interaction with our service. By clicking on accept, you agree to our use of such technologies for marketing and analytics. See Privacy Policy