Taiwanese Tomato and Egg Rice Porridge

About This Recipe

This congee takes one of Taiwan's most beloved home-cooking combinations — stir-fried tomato and egg, a dish nearly every Taiwanese household makes on busy weeknights — and folds it into rice porridge for a softer, breakfast-appropriate version. Rice is simmered low and slow in stock until it breaks down into a silky, thick porridge, then juicy tomatoes are stirred in during the last stretch of cooking so they soften and release their liquid directly into the congee rather than staying as a separate topping. Beaten egg is drizzled in at the very end in a thin stream while the congee gently simmers, creating soft, silky ribbons rather than solid curds — a technique that requires the congee to be at just the right temperature, hot enough to cook the egg through but not so violently bubbling that it turns the egg into tough, rubbery bits. A final scatter of scallion and a drizzle of sesame oil finishes the bowl. It's the kind of dish Taiwanese parents make for children (or for anyone feeling under the weather), leaning on the same comforting tomato-and-egg pairing found in one of the country's most common stir-fries, just softened into congee form.

Ingredients

Serves 3

• 0.75 cupshort-grain white rice(rinsed)
• 6 cupschicken stock or water
• 3ripe tomatoes(diced)
• 1 tspfine sea salt
• 0.25 tspwhite pepper
• 3eggs(beaten)
• 2scallions(sliced)
• 1 tspsesame oil

Instructions

1. 1

   Simmer the rice

   Combine rice and stock in a heavy pot, bring to a boil, then reduce to a low simmer, partially covered, stirring occasionally.

2. 2

   Cook until silky

   Simmer for 35-40 minutes, stirring more frequently toward the end, until the rice breaks down into a thick, silky porridge.

3. 3

   Add the tomatoes

   Stir in diced tomatoes, salt and white pepper. Simmer 8-10 minutes until the tomatoes soften and release their juice into the congee.

4. 4

   Swirl in the egg

   With the congee at a gentle simmer, drizzle the beaten egg in slowly in a thin stream while stirring gently, creating soft ribbons.

   The congee should be simmering gently, not boiling hard — too vigorous a bubble turns the egg into tough bits instead of silky ribbons.

5. 5

   Finish and serve

   Turn off the heat, drizzle with sesame oil, and scatter with scallions before serving hot.

Variations

• •

  Add shredded cooked chicken for a heartier, more substantial bowl.

• •

  Stir in a spoonful of preserved vegetables (zha cai) for a salty, crunchy contrast.

• •

  Use brown rice for a nuttier, higher-fiber version, extending the simmer time by about 15 minutes.

Storage

Refrigerate up to 3 days. Congee thickens considerably once cold — reheat with a splash of water or stock, stirring often, to loosen it back to a silky consistency.

Frequently Asked Questions