Best Vegetarian Style Congee Xi Fan Recipe Epicuriouscom Recipes

XI-FAN - EASY BREAKFAST FRIED RICE

Xi-Fan - Easy Breakfast Fried Rice image

Xi-fan means "watery rice" and it's often eaten for breakfast in Northern China, usually made with rice but can be millet, barley, or some other grain. It is often accompanied by peanuts, pickled vegetables, thousand year old eggs, or shredded pork. This easy modern version is one of the only breakfasts I can eat before working out for two hours that keeps me going! You can use any spices you like.

Provided by FLKeysJen

Categories Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup brown rice (may include parts green split peas, whole green lentils, whole grain, barley flakes and pearl barley)
2 slices turkey bacon, cooked and chopped (or canadian bacon)
1/3 cup frozen peas and carrot, defrosted (or any fresh or frozen veggie)
1/4 cup egg white (or two whole eggs)
garlic powder
pepper
non-fat cooking spray

Steps:

Spray skillet with non-fat cooking spray and heat on high; add rice, bacon and veggies and mix together.
Once heated through, add egg white and turn heat down to medium. After it starts to cook, stir through rice mixture.
Sprinkle with spices to taste and serve.

Nutrition Facts : Calories 405.4, Fat 5.7, SaturatedFat 1.3, Cholesterol 12.6, Sodium 245.1, Carbohydrate 74.5, Fiber 4, Sugar 1.2, Protein 13.6

CONGEE WITH VEGETABLES AND FRESH HERBS

Congee with Vegetables and Fresh Herbs image

In many parts of the world, breakfast is a savory affair. Throughout Asia, hearty congee is a favorite morning dish, eaten with condiments ranging from stir-fried pork to fried garlic. This version gets a citrus zing from lemongrass (shown below) and ginger. Normally made with white rice, the grain most widely available in Asia, congee can be made using any whole grain. Soaking the rice overnight cuts the cooking time in half.

Yield serves 6

Number Of Ingredients 14

Ingredients

1 cup long-grain brown rice, soaked in 3 cups of water overnight
1 sweet potato, peeled and diced
2 stalks lemongrass, bruised (see page 155)
7 cups vegetable or chicken stock or water
Salt
2 teaspoons minced fresh ginger
2 tablespoons olive oil
1 bunch bok choy, trimmed and finely diced
2 scallions, green and white parts, thinly sliced
1 large handful fresh cilantro leaves
1/2 cup coarsely chopped toasted peanuts or almonds
Soy sauce for serving
Sesame oil for serving
Red pepper flakes for serving

Steps:

Drain the rice and place it in a large pot with the sweet potato. Cut the lemongrass stalks in half horizontally and add them to the pot. Add the stock and 1 tablespoon salt and bring to a boil. Decrease the heat and simmer, covered, for 35 minutes.
Remove the lid and increase the heat so the rice is bubbling. Remove the lemongrass and discard. Simmer, stirring frequently to prevent it from sticking, until the rice is tender and has the consistency of a thick porridge, about 15 minutes more. Add the ginger in the last 5 minutes of cooking.
Heat a sauté pan over medium-high heat and add the olive oil. Add the bok choy and cook until tender and wilted, about 4 minutes. Season with salt and remove from the heat.
To serve, put the bok choy, scallions, cilantro, and nuts into small bowls. Ladle the porridge into bowls and let diners garnish it with the vegetables, nuts, soy sauce, sesame oil, and red pepper flakes.
We know that brown rice has more nutrients than white rice, but aside from health concerns, white rice is put through many stages of processing, all requiring fossil fuels and chemicals. First, the germ and bran are removed to extend the length of time the rice can be stored; then synthetic vitamins are added back in; and finally, the rice is polished with water, glucose, or the mineral talc, which is known to cause stomach cancer. The taste of brown rice can take some getting used to, but cooked with fragrant seasonings like the ones in the congee recipe, it can please even the pickiest of palates.

VEGETARIAN-STYLE CONGEE (XI-FAN)

Vegetarian-Style Congee (Xi-fan) image

Provided by Ching He Huang

Categories Wok Garlic Herb Mushroom Pepper Rice Vegetable Stir-Fry Vegetarian Barley Lentil

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, crushed and finely chopped
1 tablespoon freshly grated ginger
6 dried Chinese mushrooms, soaked in hot water for 20 minutes, stems discarded, finely chopped
1 small carrot, diced
1 cup brown basmati rice
1 cup equal parts green split peas, whole green lentils, whole grain, barley flakes and pearl barley
12 cups boiling water
1 red bell pepper, finely diced
4 cups vegetable stock
Handful of canned bamboo shoots, chopped
2 tablespoons light soy sauce
1 tablespoon toasted sesame oil
Pinch of freshly ground black pepper
Small handful of cilantro leaves and stems, chopped

Steps:

Heat a wok over high heat and add the oil.
Stir-fry the garlic and ginger and Chinese mushrooms for less than 1 minute. Add the carrot, brown rice and whole grain mix. Stir-fry for less than 1 minute and add 4 cups boiling water.
Let the rice cook for 25-30 minutes, stirring and adding up to a further 8 cups water to make sure the rice and grains are thoroughly cooked. Add the red bell pepper, stir well, and then pour in the vegetable stock. Finally add the bamboo shoots and season with the light soy sauce, sesame oil and ground black pepper. Sprinkle in the chopped cilantro and serve immediately.