Breakfast Congee


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      40 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

This is one of my favorite things to make with leftover rice from Chinese take-out food. The recipe works best with starchy short or medium grain white rice, so leftover take-out rice is perfect. I have no idea why this sort of breakfast hasn’t really caught on in America. It’s delicious, almost like savory oatmeal, and is a surefire cure for any hangover you can throw at it.


  • 3 cups water
  • 1 cup chicken stock
  • cups cooked white rice
  • Salt and pepper
  • 1 teaspoon neutral oil (canola or vegetable oil)
  • 4 ounces ham slices
  • 2 eggs, soft-boiled or fried
  • Fresh cilantro, garnish
  • Chopped scallions, garnish
  • Sriracha chili sauce


    1. To start the congee, add the water, stock, and cooked rice to a medium pot with a Pinch of salt. Bring the mixture to a boil over medium heat and then reduce the heat to medium-low.
    2. Simmer the rice, uncovered, for 30 minutes. Stir it occasionally. You can prep your other ingredients while the congee cooks. The rice should thicken and almost dissolve in the liquid as it cooks. The final congee should be very thick, almost like runny oatmeal.
    3. While the rice cooks, add a drizzle of oil to a skillet over medium heat and sear a few pieces of ham for a few minutes per side.
    4. To soft-boil your eggs: Bring about ½ inch of water to a simmer in a heavy pot with a lid over high heat. Once simmering, take your large or extra large eggs straight from the fridge and gently place them in the simmering water. The water won’t cover the eggs. That’s okay.
    5. Cover the pot with a lid and set a timer for exactly 6 minutes 30 seconds. It’s very important that the pot is over high heat because the goal is to return the water to a simmer as soon as possible.
    6. When they have steamed for that exact amount of time, immediately move the pot to the sink and rinse the eggs with very cold water for 30 seconds.
    7. Peel the eggs carefully, starting at the wide end of the egg. Slightly older eggs will be easier to peel. If peeling eggs is the bane of your existence, you can also just fry the eggs in a bit of butter or oil.
    8. Once the congee is thick, season it well with salt and pepper. Ladle the congee into two bowls and top each bowl with some of the ham, an egg, fresh cilantro, scallions, and a drizzle of chili sauce.