Egg and Vegetable Congee
ChineseChinese RecipesDesi eggsEasy
A light rice porridge with egg, carrot and peas — a gentle Chinese congee for breakfast or a light dinner.
Prep time10 min
Cook time50 min
Total time60 min
Servings4
Ingredients
- 1 cup rice, rinsed
- 1 egg
- 1/2 cup carrots, finely diced
- 1/2 cup peas
- 6 cups water or vegetable stock
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 spring onion, chopped
- 1 tsp sesame oil
Method
- Bring the water or stock to a boil and add the rice.
- Simmer on low heat for 40 minutes, stirring occasionally, until creamy.
- Add the carrots and peas and cook for 10 minutes.
- Season with soy sauce, salt and white pepper.
- Stir in the beaten egg. Serve with spring onion and sesame oil.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)8 g
Fat (estimate)4 g
Carbs (estimate)40 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Stir the congee often so it does not catch on the bottom of the pot. Food safety: the egg must be fully cooked in the hot porridge. Allergens: contains egg and soy (soy sauce). Substitute: add sweet corn or spinach to the vegetables. Nutrition is an estimate per serving.