Breakfast Congee with Bacon and Egg
Breakfast congee: cook rice into a porridge with a flavorful bacon broth in an Instant Pot pressure cooker. Top with crisp bacon, soft-boiled egg, scallion, and sriracha for the ultimate Asian comfort food. Slow cooker and stovetop variations included in notes.
- 1 cup white rice uncooked
- 8 cups water
- 8 oz bacon uncooked - may sub ham hock
- 2 inch knob fresh ginger peeled and bruised
- 4 cloves garlic peeled and smashed
- 2 scallions
- salt to taste
- soy sauce or fish sauce, to taste
Toppings and Garnish
- sriracha to taste
- sate sauce to taste (optional)
- 6 scallions diced
- 12 slices bacon cooked
- 6 eggs soft-boiled
To Instant Pot or pressure cooker bowl, add: rice, water, uncooked bacon, ginger, garlic, and whole scallions.
Pressure cook for 30 min on high. While congee is cooking, cook bacon and eggs for topping by whatever method you prefer. Allow natural pressure release for at least 10 minutes.
Open pressure cooker and taste congee. Discard bacon and aromatics. Add salt and soy/fish sauces to taste.
Change to sauté setting. Cook with cover off an additional approximate 5 minutes, stirring frequently. Turn heat off when desired porridge-like consistency is reached.
Top, Garnish, and Serve
Ladle congee into 6 bowls. Top each with large crumbles of bacon, one halved soft-boiled egg, and a sprinkle of scallions.
Allow each diner to season to taste with sriracha and/or sate sauce. Enjoy!
**Stovetop Variation: Use 10 cups of water instead of 8. All other ingredients the same. Cook rice, bacon and aromatics in large pot over low-medium heat for 1-2 hours, or until desired consistency is reached. Stir periodically. To speed this process, soak rice overnight or freeze prior to cooking. Season and serve as described above. **Slow Cooker Version: Use 10 cups of water instead of 8. All other ingredients the same. Cook rice, bacon, and aromatics in slow cooker on low for 8-10 hours, or for 5 hours on high. Season and serve as described above.