Camp Congee with Shiitake, Dried Shrimp, Soft Eggs and Chili Crisp
Steep dried shiitake, dried shrimp and ginger in boiling water for 15 minutes to make a quick umami broth. Stir in instant rice, simmer 10 minutes on a one-burner stove or fire grate until creamy, then set eggs in the porridge for 5 minutes. Top with scallions, peanuts, crispy shallots and chili crisp. Total time is about 45 minutes.
Congee is the rice porridge that fills breakfast tables from Guangzhou to Bangkok. It is soft, salty, gingery and very hard to beat on a cold morning. Most campers have never made it outside, and it turns out to be a great camp dish. It needs one pot, water and a few pantry staples.
The flavor comes from dried ingredients that wake up in hot water. Shiitake and dried shrimp make a deep broth with no stock to carry. Instant rice breaks down fast, so you skip the hour of simmering. The toppings do the rest. Pack them in small bags and let everyone build their own bowl.
Camp Congee with Shiitake, Dried Shrimp, Soft Eggs and Chili Crisp
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame, then low simmer
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
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