Congee with Plant-Based Protein and Ginger

Ingredients

• 1 cup Jasmine Rice
• 8 cups Water
• about 225 g Plant-Based Ground Meat
• 2 tablespoons Ginger (thinly sliced)
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Sesame Oil
• 2 tablespoons Scallions (chopped)
• 1/4 teaspoon White Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of Jasmine Rice and place it in a fine-mesh sieve. Rinse the 1 cup of Jasmine Rice under cold running water until the water runs clear, then drain well.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1 cup of Jasmine Rice and 8 cups of Water. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for at least 1 hour and 30 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot. The congee is ready when the rice grains have broken down and the mixture is creamy.
3. 3While the congee is simmering, place a 25.4 cm wok or a large skillet over medium-high heat (204.4°C / 200°C). Add the about 225 g of Plant-Based Ground Meat to the hot wok. Cook, breaking up the meat with a spoon, for 5 to 7 minutes, or until it is browned. Drain any excess oil from the wok.
4. 4During the last 30 minutes of the congee's simmering time, add the browned about 225 g of Plant-Based Ground Meat and the 2 tablespoons of Ginger (thinly sliced) to the pot. Stir well to combine.
5. 5Once the congee has finished simmering and is creamy, remove it from the heat. Stir in the 1 tablespoon of Light Soy Sauce, 1 teaspoon of Sesame Oil, and 1/4 teaspoon of White Pepper until fully incorporated.
6. 6Ladle the congee into individual bowls. Garnish each serving with the 2 tablespoons of Scallions (chopped) just before serving.

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