Breakfast Congee
This Breakfast Congee is a great way to start the day. Hearty, nutritious and full of flavor, you will want to make extra rice just to make congee the next day!!
Servings: 4 servings
Calories: 348kcal
Equipment
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.
Video
Notes
See the post for detailed toppings and more ideas, including pictures and tips.
Nutrition
Serving: 1 | Calories: 348kcal | Carbohydrates: 52g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 900mg | Potassium: 390mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1743IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg