Chili Crisp Congee Bowl
Creamy rice porridge simmered in broth, topped with a jammy egg, crispy shallots, and chili oil. Comfort in a bowl, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- ¾ cup short-grain white rice
- 4 cups vegetable broth
- 1 tbsp ginger, minced
- 2 whole eggs
- 2 tbsp chili crisp oil
- ¼ cup crispy fried shallots
- 2 whole scallions, sliced
- 1 tbsp soy sauce
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat.
- 2
Add rice and ginger, stir, then reduce heat to medium-low and simmer uncovered.
- 3
Stir occasionally until rice breaks down and broth turns creamy, about 15 minutes.
- 4
While congee cooks, bring a small pot of water to a simmer and gently slide in both eggs.
- 5
Cook eggs 6–7 minutes until whites set but yolks still jiggle slightly.
- 6
Stir soy sauce into congee, divide between bowls, and top each with a soft egg, crispy shallots, chili crisp, and scallions.
Tools you’ll need
- large pot with lid
- small pot
- wooden spoon
- slotted spoon
- two bowls
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