Homestyle Egg and Rice Porridge with Silky Swirled Eggs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 cup (190 g) white rice (jasmine or short-grain), rinsed
• 8 cups (1.9 L) low-sodium chicken stock or water
• 1 (2-inch / 5 cm) piece fresh ginger, peeled and thinly sliced
• 1 1/2 tsp kosher salt, plus more to taste
• 2 large eggs, beaten
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced
• 1/4 tsp white pepper (or black pepper)

Do This

• 1) Rinse rice until water runs mostly clear; drain well.
• 2) Bring stock (or water), ginger, salt, and rice to a boil over high heat.
• 3) Reduce to a gentle simmer (190–200°F / 88–93°C), partially cover, and cook 40–45 minutes, stirring occasionally, until thick and creamy.
• 4) Remove ginger slices; adjust thickness with a splash of hot water if needed.
• 5) Beat eggs in a bowl; slowly whisk in 2 Tbsp hot porridge to temper.
• 6) Stir porridge in one direction to create a swirl; drizzle in eggs and stir gently 20–30 seconds for silky ribbons.
• 7) Season with soy sauce, sesame oil, pepper; top with scallions and serve hot.

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Why You’ll Love This Recipe

• Silky, comforting texture from eggs stirred into hot, creamy rice porridge.
• Budget-friendly pantry staples with big, cozy flavor.
• Easy to customize with whatever you have (greens, leftovers, chili, or shredded chicken).
• Gentle on the stomach and perfect for chilly mornings or low-effort dinners.

Grocery List

• Produce: fresh ginger, scallions
• Dairy: large eggs
• Pantry: white rice (jasmine or short-grain), low-sodium chicken stock (or water), kosher salt, soy sauce, toasted sesame oil, white pepper (or black pepper)

Full Ingredients

For the Rice Porridge

• 1 cup (190 g) white rice (jasmine or short-grain)
• 8 cups (1.9 L) low-sodium chicken stock, or water (see note)
• 1 (2-inch / 5 cm) piece fresh ginger, peeled and thinly sliced
• 1 1/2 tsp kosher salt, plus more to taste

For the Silky Egg Finish

• 2 large eggs
• 2 Tbsp hot porridge (for tempering the eggs)

For Serving

• 2 tsp soy sauce, plus more to taste
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced
• 1/4 tsp white pepper (or black pepper), plus more to taste

Optional Toppings (Choose a Few)

• 1–2 tsp chili crisp or chili oil
• 1–2 Tbsp crispy fried shallots
• 1–2 tsp rice vinegar (for brightness)
• Handful of baby spinach or chopped bok choy (stir in at the end until wilted)

Step-by-Step Instructions

Step 1: Rinse the rice

Place 1 cup (190 g) rice in a fine-mesh strainer and rinse under cool running water, stirring the rice with your fingers, until the water runs mostly clear (about 30–60 seconds). Drain well.

Why this matters: Rinsing removes excess surface starch so the porridge turns creamy and silky instead of gluey.

Step 2: Start the porridge

In a medium-to-large heavy-bottom pot (at least 4 quarts / 3.8 L), combine the rinsed rice with 8 cups (1.9 L) stock or water, sliced ginger, and 1 1/2 tsp kosher salt.

Bring to a boil over high heat, stirring once or twice to prevent sticking, about 6–8 minutes.

Step 3: Simmer gently until creamy

Reduce heat to maintain a gentle simmer (target 190–200°F / 88–93°C). Partially cover the pot (leave the lid slightly ajar) and cook for 40–45 minutes, stirring every 8–10 minutes.

As the rice breaks down, the porridge will thicken and turn creamy. If it starts sticking on the bottom, reduce the heat slightly and stir more often.

Step 4: Adjust texture and remove the ginger

When the porridge looks like a loose oatmeal and the rice grains are very soft and starting to dissolve, fish out and discard the ginger slices.

If the porridge is thicker than you like, stir in 1/4 to 1/2 cup (60–120 mL) hot water, a splash at a time, until it’s silky and spoonable.

Step 5: Prepare and temper the eggs

Crack 2 large eggs into a small bowl and beat well with a fork until no streaks remain.

To keep the eggs extra smooth, temper them: whisk 2 Tbsp hot porridge into the beaten eggs (slowly, while whisking). This gently warms the eggs and helps them blend into the porridge without clumping.

Step 6: Stir in the eggs for a silky finish

Turn the heat down to low so the porridge is hot but not aggressively bubbling (aim for about 180–190°F / 82–88°C).

Using a spoon, stir the porridge in one direction for 10–15 seconds to create a gentle “whirlpool.” While continuing to stir slowly, drizzle the tempered egg mixture in a thin stream.

Stir gently for 20–30 seconds, just until you see soft egg ribbons and the porridge looks slightly glossy and richer. Avoid hard boiling after the eggs go in, which can make them tough.

Whole-egg option: If you prefer a soft-set egg instead of ribbons, keep the porridge at a gentle simmer (not a rolling boil). Make two small wells in the porridge, crack a whole egg into each, cover, and cook 3–4 minutes for runny yolks or 5–6 minutes for jammy-to-set yolks.

Step 7: Season and serve

Stir in 2 tsp soy sauce, 1 tsp toasted sesame oil, and 1/4 tsp white pepper. Taste and adjust with more salt or soy sauce if needed.

Ladle into bowls and top with sliced scallions and any optional toppings you like. Serve immediately while hot and silky.

Pro Tips

• Keep the simmer gentle: A steady, low simmer (not a rolling boil) helps the rice break down slowly and gives you a smoother porridge.
• Stir more near the end: As it thickens, it’s more likely to stick. Stir every 3–5 minutes in the last 10 minutes if your pot runs hot.
• Temper the eggs for best texture: That small step makes the egg finish noticeably silkier and reduces any chance of scrambled chunks.
• Adjust thickness right before serving: Porridge thickens quickly as it cools. Add hot water or hot stock a splash at a time until it’s the texture you love.
• Season in layers: Salt the base lightly, then fine-tune with soy sauce at the end for a rounder flavor.

Variations

• Ginger-chicken egg porridge: Add 1 cup (140 g) shredded cooked chicken in Step 4 and warm through for 2 minutes before adding the eggs.
• Greens at the end: Stir in 2 packed cups (60 g) baby spinach in Step 7 and let it wilt for 30–60 seconds before serving.
• Miso-sesame twist: Replace soy sauce with 1 1/2 Tbsp white miso (whisk miso with a bit of hot porridge first, then stir in off heat), and finish with sesame oil and scallions.

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then store in an airtight container in the refrigerator for up to 4 days. The porridge will thicken a lot as it sits. Reheat in a saucepan over medium-low heat, stirring often, and add 1/4–3/4 cup (60–180 mL) water or stock per serving until creamy again (about 5–8 minutes). For best texture, add fresh egg only when reheating (stir in a beaten egg at the end just like Step 6).

Nutrition (per serving)

Approximate (using low-sodium chicken stock): 230 calories, 9 g protein, 36 g carbs, 6 g fat, 1 g fiber, 700 mg sodium.