Sweet Potato Congee with Preserved Radish and Scallion Oil

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A comforting Taiwanese-style rice porridge featuring sweet potatoes and topped with savory preserved radish and aromatic scallion oil. This Taiwanese recipe, ready in about 70 minutes, combines short-grain white rice, water, and 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 "Add this recipe to your weekly plan" 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

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup short-grain white rice under cold water until water runs clear.
2. 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.
3. 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.
4. 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.
5. Step 5: Season the congee with 1 tsp salt and 1/4 tsp white pepper.
6. Step 6: Serve the sweet potato congee in bowls topped with the scallion and preserved radish oil mixture for a savory contrast.