Contains gluten, eggs, soy, and sesame. Check the ingredients if you cook for someone with allergies.
Silky rice porridge simmered with ginger until it falls apart, topped with boiled egg, spring onion and a thread of sesame oil. Gentle on the stomach and perfect before or after early training.
5 minPrep
1hCook
1h 5mTotal
2Serves
Rice Congee with Egg and Spring Onion
by · Easy
Vegetarian
Source of protein
Low fat
Low sugars
Low salt
Contains gluten, eggs, soy, and sesame. Check the ingredients if you cook for someone with allergies.
Silky rice porridge simmered with ginger until it falls apart, topped with boiled egg, spring onion and a thread of sesame oil. Gentle on the stomach and perfect before or after early training.
5 minPrep
1hCook
1h 5mTotal
2Serves
Nutrition
Per serving · 0.6 kg
392kcal1650 kJ
Protein15.6 g31%
Carbohydrate57.5 g22%
Net carbs †55.8 g
Sugars1.36 g2%
Fibre1.73 g
Fat11.3 g16%
Saturates2.51 g13%
Salt †1.48 g25%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
ladle
large pot
santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
120 g
Chicken egg boiled2 eggs
30 g
Spring onion raw
1 pinch
Pepper white
15 g
Ginger root raw
1.2 l
Drinking water
15 ml
Soya sauce
1 pinch
Common salt/table salt
10 ml
Sesame oil
150 g
Rice parboiled, raw
Instructions
1
Slice the ginger and the spring onions finely on a cutting board with a santoku knife.
2
Bring the rice, water, ginger and a pinch of salt to a boil in a large pot. Simmer uncovered on low heat for about 60 minutes, stirring occasionally, until the rice has broken down into a silky porridge.
3
Halve the boiled eggs. Serve the congee with a ladle, top with egg and spring onion, and finish each bowl with soy sauce and a thread of sesame oil. A pinch of white pepper rounds it off.
Notes
Congee keeps well: it thickens in the fridge, so loosen it with a little water when reheating. Any leftover vegetables can go straight into the pot.
Before you start
You'll need
cutting board
ladle
large pot
santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
120 g
Chicken egg boiled2 eggs
30 g
Spring onion raw
1 pinch
Pepper white
15 g
Ginger root raw
1.2 l
Drinking water
15 ml
Soya sauce
1 pinch
Common salt/table salt
10 ml
Sesame oil
150 g
Rice parboiled, raw
Instructions
1
Slice the ginger and the spring onions finely on a cutting board with a santoku knife.
2
Bring the rice, water, ginger and a pinch of salt to a boil in a large pot. Simmer uncovered on low heat for about 60 minutes, stirring occasionally, until the rice has broken down into a silky porridge.
3
Halve the boiled eggs. Serve the congee with a ladle, top with egg and spring onion, and finish each bowl with soy sauce and a thread of sesame oil. A pinch of white pepper rounds it off.
Notes
Congee keeps well: it thickens in the fridge, so loosen it with a little water when reheating. Any leftover vegetables can go straight into the pot.
Nutrition
Per serving · 0.6 kg
392kcal1650 kJ
Protein15.6 g31%
Carbohydrate57.5 g22%
Net carbs †55.8 g
Sugars1.36 g2%
Fibre1.73 g
Fat11.3 g16%
Saturates2.51 g13%
Salt †1.48 g25%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.