5-Minute Congee with Boiled Egg
5min
10min
1
290
Chef's Note
Using leftover rice is the key to making congee quickly! If you don't have leftover rice, instant rice works too. For extra flavor, add a pinch of ginger powder or a small piece of fresh ginger while cooking.
Tags
Ingredients
1 cup leftover cooked rice
2 cups chicken or vegetable broth
1 whole egg
1 stalk green onion
1 teaspoon soy sauce
1/2 teaspoon sesame oil
Instructions
- 1
Place 1 egg in a small pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and cook for 7 minutes for a soft-boiled egg.
- 2
While the egg is cooking, add 1 cup leftover rice and 2 cups broth to a separate pot. Bring to a boil, then reduce heat to medium-low.
- 3
Simmer the rice mixture for 5-7 minutes, stirring occasionally, until it breaks down and becomes porridge-like. Add a splash of water if it gets too thick.
- 4
Thinly slice 1 green onion while the congee cooks.
- 5
When the egg is done, place it in cold water for 1 minute, then peel and cut in half.
- 6
Pour the congee into a bowl, drizzle with 1 teaspoon soy sauce and 1/2 teaspoon sesame oil.
- 7
Top with the halved egg and sliced green onions. Serve immediately.
Nutrition Information (per serving)
290
15g
40g
8g
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