Sweet Potato Congee with Preserved Radish and Scallion Oil
A comforting Taiwanese-style rice porridge featuring sweet potatoes and topped with savory preserved radish and aromatic scallion oil. This taiwanese-inspired breakfast ready in about 70 minutes combines short-grain white rice, water, preserved radish, finely chopped into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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 short-grain white rice
- 1 cup sweet potato, peeled and diced into 1/2-inch cubes
- 8 cups water
- 1/4 cup preserved radish, finely chopped
- 3 stalks scallions, thinly sliced
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/4 tsp white pepper
Instructions
- Step 1: Rinse 1 cup short-grain white rice under cold water until water runs clear.
- Step 2: In a large pot, combine the rinsed rice with 8 cups water and 1 cup diced sweet potato. Bring to a boil over high heat, then reduce to a gentle simmer.
- Step 3: Cook uncovered for about 1 hour, stirring occasionally to prevent sticking, until the rice breaks down and the mixture thickens into creamy congee.
- Step 4: While the congee cooks, heat 3 tbsp vegetable oil in a small pan over medium heat. Add 3 sliced scallions and 1/4 cup finely chopped preserved radish; fry gently for 2-3 minutes until scallions are fragrant and softened but not browned. Remove from heat.
- Step 5: Season the congee with 1 tsp salt and 1/4 tsp white pepper.
- Step 6: Serve the sweet potato congee in bowls topped with the scallion and preserved radish oil mixture for a savory contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Potato Congee with Preserved Radish and Scallion Oil take to make?
Total time is about 70 minutes (10 min prep + 60 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Sweet Potato Congee with Preserved Radish and Scallion Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Sweet Potato Congee with Preserved Radish and Scallion Oil?
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 Sweet Potato Congee with Preserved Radish and Scallion Oil 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 Sweet Potato Congee with Preserved Radish and Scallion Oil?
Taiwanese breakfast 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.
