Chinesedairy-free

Leftover Rice Congee

Name: Leftover Rice Congee
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: China
Ingredients: 1 tbsp neutral oil; 1 tbsp fresh ginger; 3 cups cooked white rice; 4 cups low-sodium chicken or vegetable broth; 1 tbsp soy sauce; 1/2 tsp salt; 1/4 tsp white pepper; 2 large eggs; 3 scallions

A silky, savory rice porridge made from 3 cups of leftover cooked rice in about 25 minutes. Ginger, soy sauce, and a soft-poached egg turn dry day-old rice into a warm, comforting bowl.

25 minsEasy4 servings240 kcal

The best use for a container of dry day-old rice is this. Congee is Chinese rice porridge, and cold, firm rice is actually the ideal starting point: it absorbs broth faster and breaks down sooner than fresh rice, so you get a silky pot in about 25 minutes instead of the usual hour. It's the dinner you make when you want something warm and easy that already half-started in your fridge.

The technique is almost nothing: boil the rice in broth, simmer, and stir every few minutes. The stirring matters more than anything else, because the agitation knocks the grains apart and releases their starch, which is what turns thin rice soup into creamy congee. Ginger bloomed in oil first gives it a warm background note, and soy sauce plus scallions make it savory rather than bland.

Expect a thick, spoon-coating porridge with gentle ginger warmth, savory broth, and bright scallions on top. On its own it's a light, soothing meal; with the soft-poached eggs it's filling enough for dinner. And it thickens as it sits, so a splash of water when reheating brings it right back.

shopping_basketIngredients

1 tbsp neutral oilsuch as vegetable or canola
1 tbsp fresh gingergrated
3 cups cooked white riceleftover, day-old is best
4 cups low-sodium chicken or vegetable brothplus up to 1 cup water if it gets too thick
1 tbsp soy sauceplus more to serve
1/2 tsp saltmore to taste
1/4 tsp white pepperor black pepper
2 large eggsoptional
3 scallionsthinly sliced

Nutrition Per Serving

Calories

240

Protein

Fat

Carbs

36g

restaurantInstructions

Bloom the ginger

Heat the oil in a large pot or Dutch oven over medium heat until it shimmers. Add the grated ginger and cook for 30 to 60 seconds, stirring, until it smells fragrant and the sizzling calms down.

Add rice and broth

Add the leftover rice and the broth. Break up the cold clumps with a spoon or spatula so most grains separate. Raise the heat to high and bring to a full boil, which takes 3 to 5 minutes.

Simmer into porridge

Drop the heat to a low simmer and cook for 15 to 18 minutes, stirring every few minutes. The grains swell, split open, and release starch until the porridge is thick enough to coat the back of a spoon. Add broth or water a half cup at a time if it gets too thick.

Season and add the eggs

Stir in the soy sauce, salt, and white pepper, then taste and adjust. If using eggs, crack them right onto the porridge, cover the pot, and cook 2 to 3 minutes until the whites are fully opaque and set but the yolks still jiggle slightly.

Serve

Ladle into bowls and top with the sliced scallions. Pass extra soy sauce, chili crisp, or a drizzle of toasted sesame oil at the table.

timer

Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

Use the rice cold, straight from the fridge. Cold, dried-out rice drinks up broth and falls apart faster, so the porridge turns creamy in about 15 minutes instead of needing 30.
Stir every few minutes as it simmers. That agitation is what ruptures the grains and releases starch — it's the difference between thin rice soup and silky congee.
Keep it at a gentle simmer, not a rolling boil. A hard boil foams the starch up and over the pot's edge, and the porridge can scorch on the bottom if the heat is too high.
Congee keeps thickening as it sits, so err on the thinner side when you take it off the heat. If it looks too thick in the bowl, a splash of hot broth loosens it instantly.

swap_horizSubstitutions

No fresh ginger? Use 1 teaspoon ground ginger, added with the soy sauce instead of at the start.
No chicken broth? Use vegetable broth, or water with an extra 1/2 teaspoon salt; the porridge will be milder.
No eggs? Stir in shredded leftover chicken or turkey for the last 5 minutes of simmering to warm it through.
No scallions? Use a small handful of chopped cilantro, or one thinly sliced celery stalk for crunch.

restaurantWhat to serve with it

Serve with extra soy sauce, chili crisp, and a drizzle of toasted sesame oil. Pickled vegetables, shredded leftover chicken, or a jammy egg on top turn it into a fuller meal.

kitchenStorage & reheating

Keeps 3 to 4 days in an airtight container in the fridge. Congee thickens as it cools; that is normal. Freezes well for up to 2 months; freeze in portions for easy weeknight reheats.

To reheat: Reheat on the stove over medium-low heat, stirring often and adding broth or water a splash at a time, until steaming and bubbling throughout, about 5 to 8 minutes. If the batch contains meat or eggs, reheat to 165°F. The microwave works too: heat in 1-minute bursts, stirring between, with a splash of water.

Recipe FAQ

Can I use freshly cooked rice?expand_more

Yes, but day-old rice is better. Cold, dried-out rice absorbs broth faster and breaks down sooner, so the porridge turns creamy in about 15 minutes instead of 30. Fresh rice works; just simmer it a few minutes longer.

Why is my congee thin and watery?expand_more

Usually it needs more time or more stirring. Simmer 5 to 10 minutes longer and stir more aggressively to break the grains apart. If it's still thin, the rice-to-liquid ratio was off — mash some grains against the side of the pot to release more starch.

Can I freeze congee?expand_more

Yes, up to 2 months. Freeze it in portions and thaw overnight in the fridge. Reheat on the stove over medium-low heat with a splash of broth or water, stirring until steaming, since it thickens as it sits.

Can I make this in a rice cooker?expand_more

Yes. Use the porridge setting if your cooker has one, with roughly the same ratio of rice to liquid, and let it run a full cycle. You get a creamier result with no stirring, though it takes longer than the stovetop.

menu_bookHelpful guides

What can I make?

What to Make With Rice

Rice can become fried rice, rice bowls, soup, or breakfast porridge. Here are the best weeknight ways to use it, plus how to store and reheat it safely.

arrow_forward

Food storage

How Long Does Cooked Chicken Last in the Fridge?

Cooked chicken keeps 3 to 4 days in the fridge when stored properly. Here's how to store it, how to tell if it's gone bad, and when to freeze instead.

arrow_forward

Food storage