This is comfort food in its purest form: humble leftover rice transformed into something slow, silky, and deeply nourishing. Shiitake mushrooms bring earthiness, while our pork bone broth gives the congee its soul—collagen-rich, savory, and grounding. Finished with sesame oil and a spoonful of chili crisp (we're partial to Jamesyworld's), it’s the kind of bowl that feels just right whether you're under the weather, easing into a slow morning, or simply craving something warm and restorative.
Serves 2–3
Ingredients
- 1 Tbsp olive oil
- 1 cup fresh or rehydrated shiitake mushrooms, sliced
- 2 cups cooked leftover rice
- 2 cups water
- 2 cups Reclamation Korean-Style Pork Bone Broth
- Sesame oil, to taste
- Chili crisp, to taste
Method
- In a medium pot, heat olive oil over medium heat. Add sliced shiitake mushrooms and sauté until golden brown.
- Stir in the leftover rice, breaking up any clumps.
- Pour in the water and bring to a boil, stirring occasionally to prevent sticking.
- Once the water has mostly absorbed, add the pork bone broth and bring to a boil again.
- Reduce heat to low and simmer, stirring occasionally, until the congee reaches your desired consistency—anywhere from 30 minutes to 1 hour.
- Serve hot, topped with a drizzle of sesame oil and a spoonful of chili crisp.
Serving Notes
- Add a jammy egg or shredded chicken for extra protein.
- Garnish with scallions, cilantro, or fried shallots if you've got them.
- The longer it simmers, the silkier it gets—reheat with a splash of broth or water the next day for an even creamier bowl.