Breakfast · 60 min · chinese

Pork and Century Egg Congee

This is the kind of Chinese breakfast you’ll make on repeat — jasmine rice and water, 60 minutes, big payoff. It is weeknight cooking that still hits your targets — 19 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Jasmine rice
• 8 cups Water
• 0.5 lb Ground pork
• 2 Century eggs
• 2 tbsp Fresh ginger
• 3 Scallions
• 1 tbsp Light soy sauce
• 0.5 tsp White pepper
• 1 tsp Sesame oil

Steps

1. Rinse the rice and bring it to a boil in the water, then drop to the lowest simmer. Stir every 10 minutes so it does not catch — congee rewards attention.
2. After 40 minutes the rice should have broken down into a thick, creamy porridge. Add more water if it gets too thick; congee should flow, not stand.
3. Stir in the ground pork, breaking it into fine bits, and simmer 10 minutes until cooked through.
4. Fold in the diced century eggs and ginger, season with soy, salt, and white pepper.
5. Ladle into bowls and finish with scallions and a thread of sesame oil. The century egg melts into the porridge and gives it its deep, savory funk.

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