Warm Scallion and Ginger Rice Congee
A soothing rice congee enhanced with fresh ginger and scallions, perfect for a comforting breakfast or light meal. This chinese-inspired breakfast ready in about 70 minutes combines (100 g) jasmine rice, (1.4 L) water, fresh ginger 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 150 calories and feeds 3, 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
- 1/2 cup (100 g) jasmine rice
- 6 cups (1.4 L) water
- 20 g fresh ginger
- 2 stalks scallions
- 1 tsp salt
- 1/4 tsp white pepper
- 1 tbsp soy sauce
- 1 tsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1/2 cup jasmine rice under cold water until water runs clear, then drain.
- Step 2: Peel and slice 20 g fresh ginger thinly and chop 2 scallions finely, separating white and green parts.
- Step 3: In a large pot, combine rice and 6 cups water. Bring to a boil over high heat, then reduce to low simmer.
- Step 4: Add the ginger slices and white parts of scallions to the pot. Simmer uncovered for 1 hour, stirring occasionally to prevent sticking, until rice breaks down and congee thickens.
- Step 5: Stir in 1 tsp salt, 1/4 tsp white pepper, and 1 tbsp soy sauce. Adjust seasoning to taste.
- Step 6: Remove ginger slices, ladle congee into bowls, garnish with green scallion tops and drizzle 1 tsp sesame oil over each serving.
Frequently asked questions
How long does Warm Scallion and Ginger Rice Congee 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 Warm Scallion and Ginger Rice Congee?
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 Warm Scallion and Ginger Rice Congee?
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 Warm Scallion and Ginger Rice Congee for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Warm Scallion and Ginger Rice Congee?
Chinese 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.
