Quick Cooking Congee

Some folks don’t like leftovers, but I love em’.

Whenever I have leftover food from the day before, I always know that a new and delicious meal is just a couple of ingredients away.

For example, I made a big pot of turkey and rice with veggies. And, of course I had leftovers.

So the next morning, I took 2 cups of the turkey and rice leftovers, and combined it in a soup pot with about 4 cups of chicken stock to make a quick cooking congee.

It cooked for 30 minutes and then I added fresh scallions and parsley at the end to freshen it up. Plus, I topped it with a mild white kimchi.

It was totally delicious!

The night before, this dish hailed from Spanish culture, and the next morning for breakfast it magically transformed into an Asian dish.

That’s what I love about leftovers! You can literally transform them into anything.

Congee normally takes about an hour to cook the rice (1 cup rice to 9 cups water cooked for 50 minutes).

Since I used leftover rice that was already cooked, I only needed half the liquid, and half the time to make this work.

Voila! Quick cooking congee.

If you’ve got leftover rice try it.

You can grab any leftovers you have in the fridge and throw them into the pot, too: meat, veggies, tofu.

And, then you simply freshen it up with herbs at the end. Try it… you’ll like it  🙂

Quick Cooking Congee
Prep time
Cook time
Total time
Recipe type: Holistic Health Coach Cooking
Cuisine: Food is medicine
Serves: 4-5 servings
  • 2 cups leftover rice
  • Leftover chicken or turkey pieces, chopped
  • Leftover veggies (mushrooms, carrots, celery, onions), chopped
  • 4-5 cups chicken stock (can use beef, veggie or mushroom stock)
  • 3 scallions, chopped
  • ¼ cup parsley, chopped
  • Sea salt to taste
  • Organic White Kimchi
  1. Put rice, meat and veggies into a soup pot with stock
  2. Bring to a boil
  3. Cover and simmer 25-30 minutes
  4. Season with salt
  5. Add scallions and parsley at the end of cooking
  6. Put into individual bowls and top with ¼ cup of Kimchi