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Chinese Rice Soup (Congee)

Chinese Rice Soup (Congee) Recipe

  • 1½ cups Jasmine or Carolina rice (this is one of the few instances where Basmati isn’t an appropriate long-grain variety)
  • 2 quarts broth or water, or more as needed
  • 1 teaspoon salt or more to taste
  • 4 ounces pickled Chinese vegetables (see Notes), rinsed and finely chopped
  • 1 bunch of scallions, both green and white parts, finely chopped
  • Leaves from 1 bunch of cilantro
  • 3 tablespoons finely chopped hot fresh chilies, such as Thai chilies or serrano chilies, or 5 tablespoons milder (but still hot) chilies such as jalapeños
  • Soy sauce (even though this dish is Chinese, I prefer Japanese dark soy sauce)
  • 1 pound pork tenderloins, the thin end of a beef tenderloin, lean steaks, or leftover meats
  • 2 tablespoons peanut oil or more as needed (if you’re sautéing raw meat as a condiment)
  • Salt
  • Pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 306kcal (15%)
Total Fat 6g (10%)
Saturated Fat 1g (7%)
Cholesterol 49mg (16%)
Total Carbohydrate 41g
Dietary Fiber 1g
Sugars 1g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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