Day-old rice was dumped in the slow cooker with bone broth for the most delicious congee ever. Topped with browned sausage meat, poached egg and fried garlic, it made a delicious breakfast!
Hot on the heels of the post about cooking congee minus the myths, I’m addressing one aspect I missed. Can cooked rice be transformed into congee? The short answer is yes. The more detailed answer is below with a recipe for cooking a most delicious breakfast.
In Asia, our default way of dealing with day-old rice is to turn it into fried rice. That’s why fried rice is such a popular breakfast item. Whatever rice was left from the previous night’s meal is recycled for breakfast so it doesn’t get wasted. And cooking fried rice is a delicious way to avoid being wasteful.
The thing is, making fried rice isn’t the only delicious way to salvage leftover rice. Cooking congee is another option.
In this recipe, a popular Filipino breakfast of fried rice, sausage (longganiza) and egg is repackaged into congee with the sausage and egg served on top along with fried garlic and sliced scallions.
Think of it as longsilog re-imagined.
Slow Cooker Congee With Sausage and Egg
- Slow Cooker
For the congee
Make the congee
- Crumble the rice into the slow cooker.
- Pour in the broth.
- Set the slow cooker to LOW and cook the rice for ten hours.
- Taste and stir in salt, as needed.
Cook the sausages
- Skin the sausages and discard the casings.
- Crumble the sausage meat and spread on the bottom of a frying pan.
- Cook the sausage meat over medium heat until fat is rendered. Turn up the heat to high and continue cooking until the meat is browned and lightly crisp around the edges. Scoop out. You may reserve the fat for another use.
Complete the dish
- Ladle hot congee into bowls.
- Top with egg, sausage meat, scallions and garlic.
- Serve at once.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.