Savory Congee with Egg

A silky, comforting Asian rice porridge topped with a jammy egg — perfect for cold mornings or anytime you need something warm and nourishing.

Prep Time5

Cook Time1 10

Total Time1 15

Course: Breakfast

Cuisine: Asian

Keyword: comfort food, congee, rice porridge

Servings: servings

Calories: 220kcal

Ingredients

Congee

1 cup jasmine rice uncooked, or 3 cups leftover cooked rice
8 cups chicken broth homemade is ideal
2 garlic cloves smashed
1 inch fresh ginger sliced into coins
1 tbsp soy sauce
1 tsp sesame oil
salt and white pepper to taste

Toppings

soft-boiled or jammy eggs
sliced scallions
chili crisp or sriracha
toasted sesame seeds
sesame oil for drizzling

Instructions

Rinse the rice until the water runs mostly clear. Skip this if using leftover rice.
Combine rice, broth, garlic, ginger, and soy sauce in a large pot. Bring to a boil, then reduce heat to low and simmer, stirring occasionally.
For uncooked rice, simmer 60 to 75 minutes. For leftover rice, simmer 25 to 30 minutes. The rice should fully break down into a creamy texture.
Remove the ginger and garlic pieces. Stir in sesame oil, then season with salt and white pepper to taste.
Ladle into bowls and top with soft-boiled eggs, scallions, chili crisp, sesame seeds, and an extra drizzle of sesame oil.

Notes

Don't rush it — low heat and patience give congee its signature silky texture. If using water instead of broth, add extra ginger and garlic and a splash of fish sauce for depth. Keeps in the fridge for 3 to 4 days; add a splash of broth when reheating.

Nutrition