Fast Recipes

Simple ginger congee with egg and dried shrimp

Australian Gourmet Traveller fast recipe for simple ginger congee with egg and dried shrimp.

By Lisa Featherby & Alice Storey
  • Serves 4 - 6
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Simple ginger congee with egg and dried shrimp


  • 1 litre chicken stock (4 cups)
  • 380 gm cooked long-grain white rice (about 1½ cups uncooked) (3 cups)
  • 25 gm ginger, coarsely chopped
  • 4 eggs
  • 2 tbsp dried shrimp
  • To serve: coriander sprigs, thinly sliced spring onions, soy sauce, preserved vegetables or any pickles


  • 1
    Combine stock, rice and ginger in a saucepan, bring to the boil over medium-high heat and cook, stirring often, until it starts to thicken (15 minutes). Set aside and stir occasionally until congee is thickened (10 minutes).
  • 2
    Meanwhile, cook eggs in boiling water until soft-boiled (7 minutes), rinse under cold running water, peel and set aside.
  • 3
    Divide congee among bowls, then top with a halved egg, dried shrimp, coriander and spring onions. Serve with soy sauce and pickles to taste.