Vegetarian Congee With Pickles

Secret to cooking smooth congee is to ensure that oil is being added at the point where the rice grains began to break into smaller pieces. Adding sufficient water & oil to maintain smoothness of the congee is a MUST for cooking delicious congee.
I've used last nite's leftover cooked rice to cook congee for breakfast this morning.

Ingredients;
1 cup cooked rice
Vegatable stock or water
Some mushroom water (used from soaking the mushrooms)
Dried mushrooms soaked & cut into thin strips/diced
Salt
Oil

Garnishes;
Chopped pickles
Chopped scallions

Method;
-Bring stock or water to boil, add rice & boil till soft.
-When rice began to break into small grains, add oil & mushroom water.
-When it reaches a thick & smooth consistency, add mushrooms, reduce heat and simmer. Add more water or stock when necessary.
-Season with salt.
-Serve with pickles, soy from pickles & scallions.
-Enjoy!