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-inspired recipe, 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

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.