Rice Congee with Ginger, Scallions, and Poached Egg

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 soup recipe, 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.

Prep: 10 min Cook: 70 min Serves 4 Chinese cuisine 230 cal/serving

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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

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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.