Rice Congee with Ginger, Scallions, and Poached Egg
A gentle, warm rice porridge flavored with fresh ginger and scallions, topped with a silky poached egg to soothe cold symptoms and provide nourishing comfort. This chinese-inspired soups ready in about 80 minutes pairs jasmine rice, water, fresh ginger, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, 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.
Ingredients
- 1 cup jasmine rice
- 8 cups water
- 1 tbsp fresh ginger, julienned
- 3 stalks scallions, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 2 large eggs
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a large pot, combine the rinsed rice with 8 cups of water and bring to a boil over high heat.
- Step 2: Once boiling, reduce heat to low and add 1 tbsp julienned fresh ginger. Simmer gently uncovered, stirring occasionally to prevent sticking, for 1 hour until the rice breaks down and the porridge thickens to a creamy consistency.
- Step 3: Season the congee with 1 tsp kosher salt and 1/2 tsp white pepper, stirring thoroughly.
- Step 4: Meanwhile, bring a small pot of water to a gentle simmer. Crack 2 large eggs one at a time into a small bowl, then gently slide each into the simmering water to poach for 3-4 minutes until the whites are set but yolks remain runny.
- Step 5: Ladle the congee into bowls, top each with 1 poached egg, 3 thinly sliced scallion stalks, 2 tbsp soy sauce, and drizzle 1 tsp toasted sesame oil. Serve immediately while warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rice Congee with Ginger, Scallions, and Poached Egg take to make?
Total time is about 80 minutes (10 min prep + 70 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 Rice Congee with Ginger, Scallions, and Poached Egg?
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 Rice Congee with Ginger, Scallions, and Poached Egg?
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 Rice Congee with Ginger, Scallions, and Poached Egg for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rice Congee with Ginger, Scallions, and Poached Egg?
Chinese 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.
