Pumpkin and Egg Drop Oats Congee
Want a quick and easy way to cooking a wholesome bowl of congee?
Total time: 25 minutes
8.8 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
Pot with a thick base, Spatula, Knife, Chopping board, Shredder, Bowl, Fork, Sieve, Measuring spoons
Use a sieve to wash and drain the quinoa grains.
Wash and remove the skin of the pumpkin.
Use the shredder and turn the pumpkin into short shredded strips.
Heat up the pot on the stove on medium and add the cooking oil.
Add the pumpkin to the pot and give it a quick fry.
Add a pinch of salt and pepper to the pumpkin and continue stir frying until the pumpkin has turned a deeper shade of orange.
Add the frozen peas to the pumpkin and give it a quick stir.
Add the oats, quinoa and water (or chicken stock) and optional chicken powder to the pumpkin and peas. Mix well and allow to come to the boil.
Turn down the flame to low and allow it to gently simmer for the next 15minutes, stirring occasionally. The oats should be soft and the mixture should be thick and smooth.
Rapidly beat the egg whites and the egg yolk until they have become a lighter shade of yellow.
Add the beaten eggs to the oats in a consistent and smooth circular motion.
Give the mixture one stir in a clockwise direction and remove from the heat.
Spoon the mixture into bowls and garnish with the remaining white pepper and sesame oil. Serve.
NUTRITION INFORMATION (PER SERVING)