Ginger-Garlic Congee

Warm the olive oil in a pot over medium heat. 2. Add ginger and garlic; sauté 1–2 minutes until fragrant. 3. Add the leftover rice and break it up with a spoon. 4. Pour in the vegetable broth and bring to a boil. 5. Reduce heat to low and simmer 20–25 minutes, stirring occasionally, until creamy. 6. Stir in salt and half the green onions. 7. Add edamame during the last 5 minutes. 8. Serve topped with the remaining green onions.