Poached Egg and Congee Rice

From the Posh Eggs cookbook, this is a cleansing bowl of comfort food.
January 06, 2017


Whizz the spring onions (scallions), ginger and garlic in a food processor until finely chopped (or chop by hand).

Heat the oil in a large pan, add the ginger and spring onion mix and fry for a couple of minutes over medium heat.

Stir through the rice, then pour in the rice wine and let it bubble for 1–2 minutes, until reduced a little.

Pour in the stock, soy sauce and rice vinegar and gently simmer for 25 minutes, stirring now and then.

At the 20-minute mark, stir through the shredded greens to wilt.

The rice should be really soft and the stock thickened and soupy. Taste to check the seasoning.

Meanwhile, poach your eggs by filling a pan up to about 5cm/2 inches with water and bring to the boil.

Reduce the heat right down to a shudder. In turn, crack each egg into a teacup and gently slide it into the water, at separate sides of the pan. Cook for 2 1/2 minutes, or until the whites have set.

Spoon the congee between warmed bowls and top each with a poached egg, a pinch of chilli flakes (red pepper flakes), roasted peanuts and a few coriander (cilantro) leaves. Serve with lime wedges to squeeze.

About this recipe

This is a cleansing bowl of comfort. The rice is cooked to a soft, creamy porridge and the poached egg adds a glorious richness. Recipe courtesy of Posh Eggs by Lucy O'Reilly, photography by Louise Hagger.

Related Stories & Recipes


  • 3 spring onions (scallions)
  • 3cm / 1 1/4 inch piece root ginger, peeled
  • 2 garlic cloves
  • 1 tbsp groundnut oil
  • 120g/4oz jasmine rice
  • 80ml/ 2 1/2 fl oz Shaoxing rice wine
  • 1 litre/1 quart hot vegetable stock
  • 1 1/2 tbsp soy sauce
  • 1 tbsp Chinese rice wine vinegar
  • 140g/5oz shredded spring greens
  • 2 eggs
  • salt and freshly ground black pepper
  • pinch of chilli flakes (red pepper flakes)
  • handful roasted unsalted peanuts, roughly chopped
  • small handful coriander (cilantro) leaves
  • 1 lime, cut into wedges
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