Congee for the fam. This rice stew riff takes on different forms in my house nearly every week- sometimes as chicken and ginger; sometimes shrimp; sometimes all veg and always with different greens, herbs, and peas. Last night it was crayfish because I had a bag of frozen pre-cooked tails in a bag already peeled and their yellow fat made this really delicious. I white lied to the kids and said it was baby shrimp. You don’t need a recipe to make this as long as you follow this ratio I learned from @andreagailreusing back in my Bon App days: 8 cups of water to a generous 1/2 cup of jasmine rice. Pulse the rice in a blender to break it up into smaller pieces. Sauté aromatics like shallots and ginger and garlic in canola oil, add rice and water and 1/4 cup fish sauce (been using the SON brand lately), cook until it begins to thicken and then add proteins, greens, peas, and herbs in stages so they don’t overcook. I always adjust the seasoning at the end and add lime juice and/or rice vinegar, more fish sauce, maybe liquid coconut aminos. I top my bowl with chopped roasted peanuts, fried shallots, and chile oil. Yeah y’all.