Ginger-Infused Congee with Poached Egg and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A soothing rice porridge enriched with fresh ginger and topped with a silky poached egg and bright scallions, perfect for easing hangover discomfort. This Asian-inspired soup recipe, ready in about 60 minutes, pairs jasmine rice, water, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 2 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup jasmine rice under cold water until water runs clear. Combine with 5 cups water and 1 tablespoon finely julienned fresh ginger in a large pot. Bring to a boil over high heat, then reduce to low and simmer uncovered for 45 minutes, stirring occasionally until the rice breaks down into a creamy porridge.
  2. Step 2: While the congee cooks, bring a small pot of water to a gentle simmer. Crack 2 large eggs one at a time into a small bowl and gently slide into the simmering water. Poach each egg for 3 minutes until the whites are set but yolks remain runny, then remove with a slotted spoon.
  3. Step 3: Stir 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1 tablespoon soy sauce, and 1 teaspoon sesame oil into the congee. Ladle the porridge into bowls, top each with a poached egg and 2 thinly sliced scallions, and serve warm.

Frequently asked questions

How long does Ginger-Infused Congee with Poached Egg and Scallions take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Infused Congee with Poached Egg and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.

Can I substitute ingredients in Ginger-Infused Congee with Poached Egg and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Infused Congee with Poached Egg and Scallions for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger-Infused Congee with Poached Egg and Scallions?

Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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