Simple Rice Porridge (Congee, 粥， 稀飯）

What you need:
- Large Saucepan
- 1 cup uncooked white rice (any kind works)
- 4 cups water
- 1 tsp. ground ginger (or 2 ginger slices)

Topping ideas:
- Freeze-dried minced pork (Pork Sung: See picture below)
- Pickled Radish (See picture below)
- Any pickled veggies (carrots, turnips, onions, red peppers, etc)
- Ground white pepper
- Bean sprouts (cut in halves)
- Spicy sesame oil (Lee Kum Kee brand)
- Regular sesame oil
- Chili sauce
- Sriracha
- Scrambled egg cooked on a frying pan (like an omelet) cut into thin strips
- Green onion (chopped) for garnish

Instructions:
1) Pour in 1 cup of uncooked rice into Saucepan. Rinse it out with water 1-2 times to remove any extra starch on the outside.
2) Add 4 c. water to the saucepan and ginger. Bring to a boil. Watch your pot to ensure it doesn't boil over and stir occasionally, especially scraping the bottom.
3) Reduce heat to medium and lightly boil with the lid cracked open just a smidge for about 15-20 minutes.
4) Add more water if desired. (I usually add anywhere from 1-2 cups of water for a thinner consistency)
5) Add in whatever toppings you desire and enjoy!

*You can use the rice cooker, but it may boil over and cause a big mess! You would have to watch carefully and stir occasionally.

How I like mine:
- 2-3 hearty ladle-fuls of congee
- 8-10 pickled radishes (for a tiny kick of spice)
- 1/4 c. minced pork (love this stuff!)
- pinch of white pepper
NOM!

Pork and Corn 玉米猪肉

Pork and Corn 玉米猪肉

2 Tbsp olive oil
1/2 lb. pork
1 stalk green onion
1/2 tsp cornstarch
1-2 tsp. soy sauce
1 tsp. sesame oil
1 clove garlic (chopped)
2 cans yellow corn (or 1 frozen corn)

1) in a Large bowl, mix pork, green onions, cornstarch, soy sauce and sesame oil.
2) Add oil to Large frying pan, Add garlic and green onions.
3) Add pork and cook until done.
4) Add corn, stir for 5 minutes or until heated. Add salt or soy sauce to taste.

Best served with rice.

Beef Rice Porridge (牛肉粥， 牛肉稀饭， Juk）

Ingredients:
- cooked rice (1 cup uncooked)
- 6 c. + Water
- 3 ginger slices (or powder)
- 1/2 lb. ground beef
- 1/2 tsp. cornstarch
- 1 tsp. sesame oil
- 2 stalks green onion (diced)
- 2 eggs (scrambled)
- soy sauce, oyster sauce and salt to taste

1) Place rice in large pot with 6 cups of water and ginger slices. Bring to boil, then turn down to a simmer until it reaches a porridge consistency. Stir occasionally to prevent burning on the bottom of the pot. (About 15-20 minutes)
2) In a large bowl, add beef, cornstarch, sesame oil, green onion, a splash of soy sauce, and a pinch of salt.
3) Add beef to the rice and bring to boil, stirring occasionally.
4) Add in eggs, stir until cooked.
5) Add in oyster sauce (about 1-2 Tbsp), soy sauce (about 1-2 Tbsp) and salt to taste.

Fried Rice (炒饭）

Fried Rice is one of the most versatile recipes out there! Throw whatever leftover veggies and meat you have in it, and it's guaranteed to taste great. Here is a classic recipe my Mom has used.

Skip the meat for Vegetarian option.

Great with Chinese Sweet Sausage!

Ingredients:

- 6 eggs (scrambled)

- 6 cooked Chinese sweet sausages (cut into small cubes) (Can use ham, chicken, beef, tofu)

- 3 Tbsp oil

- 5-8 c. cooked rice (white or brown)

- 3-4 stalks green onion (chopped)

- Soy sauce (Around 2-5 Tbsp.), salt, and pepper to taste

- Optional: corn, cabbage, carrots, peas, etc.

1. Beat eggs and add a pinch of salt and a pinch of chopped green onion to give it flavor.

2. Heat up oil in a large wok, add green onions to flavor the oil. 

3. Add in cooked rice. Work out any chunks.

4. Stir in cooked meat. Add any other veggies at this point.

5. Add scrambled eggs, cook until eggs are done.

6. Add soy sauce, salt, and pepper to taste.