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Home > Meal Type > Lunches > Ginger Congee with Egg and Crispy Onions

Ginger Congee with Egg and Crispy Onions

Updated: Dec 21st 2018 • Published: Oct 27th 2016 • 10 Comments

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This comforting savoury ginger congee is is a staple rice dish across many Asian countries. It is traditionally eaten as a breakfast in China, but it is so good that I love it curled up on the sofa late at night. This is food that feeds your soul as well as your belly. Honestly this just makes you feel good!

This comforting savoury ginger congee is is a staple rice dish across many Asian countries. It is traditionally eaten as a breakfast in China, but it is so good that I love it curled up on the sofa late at night. This is food that feeds your soul as well as your belly. Honestly this just make you feel good!

Now if you read Sprinkles on a regular basis you will know that I am not the biggest pudding/dessert fan. Chocolate brownies and ice cream are my two exceptions (together or separately). So the idea of rice pudding just does not appeal!

BUT when I first heard about congee I was super excited!!! It is rice cooked in stock, whilst congee isn’t a rice pudding, I suppose you could describe it as a savoury version of a rice pudding.

This comforting savoury ginger congee is is a staple rice dish across many Asian countries. It is traditionally eaten as a breakfast in China, but it is so good that I love it curled up on the sofa late at night. This is food that feeds your soul as well as your belly. Honestly this just make you feel good!

I first tried it way back after I saw Ben O’Donoghue make it on the English version of the cook show ‘The Best’. It was pretty much love at first taste. Soft unctuous creamy rice, flavoured with soy and ginger and topped with plenty of fresh herbs. I knew it was a long term favourite.

I think many people are put off congee, because it can be rather bland compared to many other Asian dishes. But that is the beauty of it. It is a blank canvas to add to. I add plenty of ginger, garlic and a really salty and peppery stock. That all gives the rice plenty of flavour and makes everything sing! I used some ginger water that I was sent by The Ginger People, you might remember I mentioned them in my Lychee Ginger Fizz Recipe.

This water is perfect as it is packed with ginger flavour but with none of the fibrous texture you can sometimes get when you cook ginger for a long time. If you are using fresh ginger, then I suggest you grate it on a microplane grater so that it is super fine.

This comforting savoury ginger congee is is a staple rice dish across many Asian countries. It is traditionally eaten as a breakfast in China, but it is so good that I love it curled up on the sofa late at night. This is food that feeds your soul as well as your belly. Honestly this just make you feel good!

So the rice is cooked in this flavour boosted stock until it is on the verge of falling apart. Then you pile it up with your favourite toppings, splash on some soy sauce and dig in. So good! If you are feeling under the weather that this will warm you up and give you a big internal hug. Imagine the Asian equivalent of a bowl of chicken soup.

Today I have topped it with a softly boiled egg. I love the way the yolk melds with the rice and the soy. But you could add some shredded chicken, crispy belly pork or even some rare sliced beef and beansprouts. If you love it spicy then the addition of some fried chilli and garlic is perfect. Or a good dollop if asian chilli sauce.

This comforting savoury ginger congee is is a staple rice dish across many Asian countries. It is traditionally eaten as a breakfast in China, but it is so good that I love it curled up on the sofa late at night. This is food that feeds your soul as well as your belly. Honestly this just make you feel good!

The rice is drizzled soy sauce, and then the crispy shallots are the icing on the cake. Have you seen them in the shops? I could eat them like chips 😳 They are crispy, oniony morsels of yumminess!!!!!! If you can’t get hold of them then a small pile of caramelised onions is equally good!

This comforting savoury ginger congee is is a staple rice dish across many Asian countries. It is traditionally eaten as a breakfast in China, but it is so good that I love it curled up on the sofa late at night. This is food that feeds your soul as well as your belly. Honestly this just make you feel good!

Enjoy x


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This comforting savoury ginger congee is is a staple rice dish across many Asian countries. It is traditionally eaten as a breakfast in China, but it is so good that I love it curled up on the sofa late at night. This is food that feeds your soul as well as your belly. Honestly this just make you feel good!
Print Recipe
4.88 from 8 votes

Ginger Congee with Egg and Crispy Shallots

This comforting savoury ginger congee is is a staple rice dish across many Asian countries. It is traditionally eaten as a breakfast in China, but it is so good that I love it curled up on the sofa late at night. This is food that feeds your soul as well as your belly. Honestly this just make you feel good!
Cook Time30 mins
Total Time30 mins
Course: Brunch, supper
Cuisine: Chinese
Servings: 2 (but it is easily doubled)
Calories: 251kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary - Grams

You can change the measurement from US to metric at the bottom of this list

  • 2 cups vegetable stock
  • 1 tbsp ginger water (or 1 tbsp grated fresh ginger)
  • 1 garlic clove
  • salt
  • white pepper
  • 1 1/2 cups cooked long-grain white rice (about 3/4 cups uncooked)
  • 2 eggs
  • 2 tbsp crispy shallots
  • Fresh coriander
  • Soy sauce

Instructions

  • Add the stock to the pan along wth the ginger water, crushed garlic clove, plenty of salt and white pepper. Bring to the boil.
  • Pour in the rice, reduce the heat to low and cook for 15-20 minutes until the rice is very soft and the mixture has thickened. You might need to add more stock if it starts to look too dry.
  • Once it has thickened and the rice is soft. Remove from the heat, cover and set to one side.
  • Cook eggs in boiling water for 7 minutes.
  • Drain and run them under cold water until you are able to hold them to peel.
  • Divide the congee between your serving bowls, cut the eggs in half and top each bowl with them.
  • Sprinkle over the crispy shallots, plenty of fresh coriander and serve with soy sauce for people to add it to taste. (I like a lot of it!)

Nutrition

Calories: 251kcal | Carbohydrates: 41g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 1005mg | Potassium: 183mg | Sugar: 4g | Vitamin A: 740IU | Vitamin C: 4.2mg | Calcium: 49mg | Iron: 1mg
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Filed Under: All Recipes, Breakfast & Brunch, Lunches

Reader Interactions

Comments

  1. herman says

    Jan 12th 2019 at 11:09 am

    Wow… it was so good and delicious, also easy to make, thankyou so much for the recipe, really appreciate it…

    Reply
    • Claire McEwen says

      Feb 22nd 2019 at 1:29 pm

      I am so happy you enjoyed the congee Herman, isn’t it just the most comforting bowl ever!

      Reply
  2. Jocelyn says

    Apr 12th 2018 at 9:27 am

    5 stars
    This was delicious! I halved the ginger and added lemongrass, and the depth of flavor was amazing. My first congee, it was total comfort food after a long day! Great recipe!

    Reply
    • Claire McEwen says

      Apr 13th 2018 at 8:44 pm

      Oh I am so happy you enjoyed it Jocelyn. Isn’t it just so comforting 😀

      Reply
  3. Ted says

    Aug 13th 2017 at 11:45 pm

    5 stars
    I want to clarify that this is NOT a rice pudding dish of any sort. It is a porridge/gruel sort of dish. It is very filling and easy to make, especiallg during tough times for large families.

    Reply
    • Claire McEwen says

      Aug 27th 2017 at 11:20 am

      No definitely not a rice pudding 😀

      Reply
  4. Suzy | The Mediterranean Dish says

    Oct 29th 2016 at 12:26 am

    5 stars
    Hey Claire! Saw this gorgeous bowl on Foodgawker; needed to stop by and see more! Love it!

    Reply
    • Claire McEwen says

      Nov 4th 2016 at 12:27 am

      Oh thank you Suzy x

      Reply
  5. Dorothy Dunton says

    Oct 27th 2016 at 10:45 pm

    Hi Claire! I’ve not seen a dish like this before, very interesting! My mother used to make rice pudding but I was never very fond of it because it was too sweet, plus she added lots of raisins which I did not like. Savory rice dishes are something I’m very fond of! And that egg has me drooling, it’s perfect! Definitely going to have a go at this!

    Reply
    • Claire McEwen says

      Nov 4th 2016 at 12:29 am

      Savoury rice pudding is the way forward 🙂
      I love that you can add anything you like to it, more garlic, more ginger, some chilli, left over chicken.

      It is such a warming comforting dish, hope you love it xx

      Reply

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Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

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