My dad is a creature of habit. He has been going to a particular chicken rice porridge hawker stall in Pulau Tikus (in Penang) since he was dating my mum! You can imagine whenever they took us there for dinner, the stall owner would tell my sister and I about my parent’s dating stories. Eeks! There’s such a thing as too much information ha!

When I was a child, I didn’t share the same obsession to rice porridge as my dad. At the time, the only thing that would make me eat rice porridge was the crispy Chinese doughnuts!  I could not remember the last time I had these delicious deep fried pastries until I moved to Melbourne.

While the shop where I bought the Chinese doughnuts also sells rice porridge, I’ve decided to prepare my own rice porridge at home. After all, it is such an easy dish to make at home. For some reason,my fridge is never short of leftover rice which usually mean fried rice or cheesy rice cakes for the subsequent meals. I also love making rice porridge as you can see here and here. Unlike my previous rice porridge recipes, this egg drop soup version is very simplified, mostly made up of pantry ingredients other than the eggs but no less delicious!

{after blending}

PrintChinese Egg Drop Soup Rice Porridge Style (aka Congee)

4 Servings


  • 4 cups of boiling water
  • 1 stock cube (use this brand)
  • 2 cups cooked rice
  • 1 tsp sesame oil
  • 1 tsp ground white pepper
  • 2 eggs, beaten
  • Salt to taste
  • Garnish suggestions:

  • Chopped spring onion/coriander, ginger cut into fine matchsticks, sesame oil, ground white pepper or Chinese doughnut sticks (youtiao).


  1. Add boiling water and stock cube into a pot. Cook over high heat until the stock is boiling.
  2. Add cooked rice, a tsp of sesame oil and ground white pepper. Let the rice soften a little in the stock by cooking it for say 5 minutes.
  3. Remove the pot off the heat and use a stick blender to process the rice mixture until smooth. Return the pot to the stove over low heat. At this stage, you can add more water to your desired consistency. I prefer the consistency to be like fresh cream.
  4. Once you are happy with the consistency, stream the beaten egg through a fork into the rice porridge and cook it over high heat. Do not stir the egg when it is still raw or else it will make the rice porridge look cloudy. You want to the beaten egg in tiny pieces and not “amalgamated” with the rice porridge.
  5. When the egg mixture turns opaque, stir the porridge gently. Check for taste, season with salt, sesame oil and white pepper to taste.
  6. To serve: scatter some slice spring onion, a dash of white pepper and a few drops of sesame oil and slices of Chinese doughnut. Serve immediately and enjoy!


Equipment required: a stick blender/food processorIf you don’t have leftover rice, you can add 1 cup of uncooked rice instead. That means additional time is required to cook the rice in the stock until fully cooked.

3.1 for more delicious recipes.

{I got my Chinese doughnut fix from Mr Kitchen – the one located in Melbourne Central}

Leave a Reply

Your email address will not be published. Required fields are marked *