Congee with minced pork and tofu

Haha! This is completely not what I plan to make originally. I wanted to make a stuffed cabbage roll, because I see how cool it is from the link. After I made the filling, that I mixed the minced pork, uncooked rice, tofu, Chinese mushrooms, and the soy sauce etc, I had trouble wrapping the filling into the cabbage leaves!!! My leaves are too small!!! So what can I do with the filling? I can’t steam it as if it is a meat cake, because there is rice inside. I guess… a soupie thingy is the only way to cook the rice! That’s how I improvise this congee!! I dumped all the filling into a pot of water. It’s actually really good! Next time I will make it with less meat if I intend to do a congee though. This congee reminds me of 方魚肉碎粥 (congee with dried fish and minced meat) that my Dad likes a lot :P

250 g minced pork
1/2 block firm Silken tofu
8 dried mushrooms - soaked, chopped into small pieces
1 cup uncooked rice - washed
2 tbs light soy sauce
1 tbs oyster sauce
A dash white pepper powder
Green onions

1. Put a pot of water to boil.
2. Cook the rice for 15 min first, then dump the rest of the stuff into the water, bring to a boil and cook for another 20 min.