Ginger Scallion Congee with Soft Egg

Silky rice congee simmered with bright ginger and scallion, crowned by a soft egg, seared dried shrimp, and sesame oil. It recalls the tea-boiling and wok cookery of Chinese crews in Woks Above the Timberline, high on the Central Pacific grade before the spikes went in.

Serves 4

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 2.1g fiber

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Ingredients

• 1 cup rice
• 8 cups water
• 2 tbsp fresh ginger
• 6 stalks green onion
• 4 eggs
• 2 tbsp soy sauce
• 2 tbsp dried shrimp
• 1 tsp sesame oil
• 1 tsp salt

Instructions

1. 1Rinse rice until water runs clear then place in a large pot with water, half the minced ginger, and salt.
2. 2Bring to a boil then reduce to a gentle simmer, stirring occasionally for 35 minutes until rice breaks down into a silky porridge.
3. 3While porridge simmers, heat sesame oil in a small pan and quickly sear the dried shrimp until fragrant.
4. 4Poach or soft-boil the eggs so yolks remain runny, then slice remaining green onions thinly.
5. 5Ladle hot congee into bowls, top each with a soft egg, seared shrimp, sliced green onion, remaining raw ginger, and a drizzle of soy sauce.