With school starting back up, I wanted to share my favorite weekday breakfast. It’s high protein, low-calorie, sugar-free (difficult to find for breakfast), filling, savory, and best of all, you can make a big batch of it on Sunday and eat it all week. Plus, it is cheap to make. Tell me, what’s not to like?


This recipe is simple to make. You just poach (a word that can be intimidating, but simply means boil for a bit) some chicken in water or chicken broth, and then cook the rice in the same pot. The rice is cooked until it becomes creamy and smooth – almost like risotto. Then, you add the chicken back and some mushrooms, and then top with a bit of pepper and soy sauce. I love this breakfast after I come back from the gym, before I shower and head to class. Try it out, and let me know how you like it!

Below, I included amounts to make a batch for two, and a large batch to last you the whole week.


For two:

  • 1 large chicken breast
  • 1 teaspoon salt.
  • 1/2 cup rice
  • 1 small can of mushrooms
  • 1-2 cloves garlic (make sure to brush your teeth!)
  • A dash of soy sauce
  • Pepper, to taste
  • 2 eggs

To last you the whole week:

  • 2 large chicken breasts
  • 1 tablespoon salt
  • 1 cup rice
  • 1 (12 ounce) can of mushrooms
  • 2-3 cloves garlic
  • A dash of soy sauce
  • Pepper, to taste
  • 4-5 eggs


  1. Cook the chicken. In a large pot, add either 1.5 cup (for two) or 2.5 cups (for the week) of water. Add the salt, which keeps the chicken juicy, and then add the chicken. Bring to a slow boil and cook for 10-15 minutes, or until cooked through. Take out, and set aside to cool.
  2. Make the rice. Add the rice to the boiling water, and cook about 25-30 minutes. Keep an eye on the water level. You will need more than you would if you were going to eat the rice as a side. Do NOT let the rice burn, or you’ll be eating burnt congee for a week and you do not want that. Take it from me.
  3. Combine. Once the rice is cooked through and has started to really puff up, pull the chicken. Using two forks, pull the chicken into small pieces. Add to the rice. If serving immediately, keep warm. If making for breakfasts, transfer to a large bowl with a lid, and refrigerate.
  4. Soft-boil the egg. Place as many eggs as you would like to soft-boil in a pot. Cover with water, and then set over high heat. While the water is heating, prepare a ice bath by placing ice cubes in a bowl and covering with water. This step is very important, because you want to stop the cooking process as fast as possible and before the yolk is able to set. Once the water is at a roiling boil, set a timer for five minutes. Place the eggs in the ice bath and let cool enough so you can handle them.
  5. Plate. Place the congee on a plate, and then top with a few squirts of soy sauce.  Top with red pepper flakes or black pepper, then peel the egg and put that on top as well. Serve, and enjoy!


  • I keep my congee for the whole work week, but four days is probably safer. For Friday morning, may I suggest Ranch Eggs?
  • If you don’t want to soft-boil the egg, you could poach it or fry it.
  • I am all about meal prepping, but I would make the eggs fresh each day.

4 thoughts on “Congee

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