Have you heard of Congee? If not, let me introduce you to Breakfast Congee! It is an Asian/Chinese dish that consists of a savory rice porridge made from rice that is boiled down to a porridge in chicken broth. Eggs are poached in the porridge, and then a variety of toppings and seasonings are added.
Do you love breakfast ideas from other countries? Then try our Chilaquiles with Scrambled Eggs or our Best Shakshuka Recipe.
Disclosure: I was compensated by Egg Farmers of Alberta for this post. All opinions and experiences are my own.
Eggs, what a glorious ingredient they are for this Breakfast Congee! Eggs are nutritious, convenient, easy to make, budget-friendly, versatile, and, number one, delicious!! This meal doesn’t have to be held to breakfast; it would make a great quick lunch or dinner, too!
Why I Love This Recipe
- Quick and easy recipe
- So versatile
- Great use of eggs
- Budget-Friendly
- Nutritious
- Asian comfort food
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
Kitchen Soup Bowl, Ceramic Bowl, Exquisite Ramen Bowl, Congee Serving Bowl
Matte Black Thick Heavy-Weight Soup Spoons, Stainless Steel Soup Spoons, Set of 6
Ingredients for Breakfast Congee
The beauty of this recipe is that it is quick and easy, nutritious, versatile, and, best of all, budget-friendly. All you really need is eggs, leftover rice and chicken broth. The rest of the ingredients come from your pantry or refrigerator. I will give you plenty of ideas to use as toppings and seasonings for the recipe.
Recipe Ingredients
Leftover rice – You can use either leftover rice or make your rice fresh for the congee.
Chicken stock – Use your favorite brand or make a homemade chicken stock.
Large eggs – This is the size of eggs I always have on hand. Eggs are a staple in our home, and we are never without them.
Optional toppings:
Here is where the fun is as there are so many different ways to go with topping this congee, here are our suggestions.
Leftover meat – You can use leftover chicken, shredded pork, beef, fish, shrimp, imitation crab or whatever you would like to add and have on hand. Bacon is also a nice addition too. I have also heard that pork floss is great in congee, also available at a local Asian market.
Chopped scallions – Other onions will work to, like caramelized onions, shallot, sweet onion, red onions. Seaweed also works great in congee.
Crispy shallots – These are found in your local Asian store, but you can also use crispy fried onions you get in a grocery store.
Cilantro – You can use parsley, too, if you can’t find cilantro or don’t like it. A squeeze of lime works well, also.
Sauces:
Chili Crisp – This is all the rage and is now found in various places like Amazon (link above), Asian stores and some grocery stores. It is chili oil with crispy garlic and shallots which has heat and flavor.
Soy Sauce – You can use what you have on hand, low sodium or regular. Miso, too, added with a bit of water to make a looser paste.
Fish sauce – This is excellent in congee but don’t over do it, a little goes a long way. You can also use oyster sauce.
Gochujang – This is a thick, spicy, sweet paste that is from Korea; try a little or add a lot if that is what you like.
Sesame oil – This is a powerful flavor, also just a little goes a long way.
Hot sauce – Whatever hot sauce you have on hand works great for this, tabasco, Frank’s, Mexican, and, of course, an Asian hot sauce like Sriracha.
Sesame Seeds – Black or regular toasted seeds work will for a garnish. Peanuts or cashews are excellent here, too.
Kimchi – This is another great topping if you have it on hand or pickled sweet radish.
As you can see from the suggestions, the sky is the limit. Add what you like and how much you like. Make it your own!!
How to Make Breakfast Congee
In a large, deep skillet, add the rice and the chicken stock, stir to combine and bring to a boil over medium-high heat.
Reduce heat to low and simmer for 15 – 20 minutes, stirring occasionally. You are looking for a thick porridge-like consistency to the rice. Add a little stock to the pan to loosen it up a bit.
Make 4 indentations in the congee using the back of a spoon and crack one egg into each indentation. You can spoon the rice mixture over the eggs if you want to. Allow the eggs to poach until they are done to how you like your eggs.
Spoon out the congee into 4 bowls with an egg in each one. Garnish with whatever additional toppings you prefer.
While both of these are porridge, congee is made with rice, and porridge is made with oats, wheat or barley.
Recipe Tips!
The key to this dish is to use what you have on hand and use up leftovers in a whole new light!
You can take it to a more North American twist with having bacon and eggs on it and maybe some sweetness from maple syrup or stick with all Asian ingredients.
Don’t just make this for breakfast, as it makes a great lunch or light supper, too.
What Type of Rice is Best for Congee?
You can use many types of rice, but just a long-grain rice, I think, works best. If you have brown rice, you need to extend your cooking time. Basmati and other long-grain rice work well, too, like Jasmine.
WANT MORE COOL ASIAN DISHES?
We love traveling the world for our dishes, and Asian meals are frequent in this house. Here are some of our favorites.
Breakfast Congee
Video
Ingredients
- 4 cups leftover rice
- 3 cups chicken stock
- 4 large eggs
Optional toppings:
- Chopped scallions
- Crispy shallots
- Chili Crisp
- Cilantro
- Soy Sauce
- Fish sauce
- Gochujang
- Sesame oil
- Hot sauce
Instructions
- In a large skillet, add the rice and the chicken stock, stir to combine, and bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 15 – 20 minutes, stirring occasionally. You are looking for a thick porridge-like consistency to the rice. Add a little stock to the pan to loosen it up a bit.
- Make 4 indentations in the congee using the back of a spoon and crack one egg into each indentation. You can spoon the rice mixture over the eggs if you want to. Allow the eggs to poach until they are done to how you like your eggs.
- Spoon out the congee into 4 bowls with an egg in each one. Garnish with whatever additional toppings you prefer.
Comments & Reviews
geometry dash world says
Wow, this Breakfast Congee sounds absolutely delicious
Tara Noland says
Thank you, I hope you enjoy it!!