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Prep Time
15 mins
Total Time
1 h 30 m


3 tbsp
vegetable oil, divided
45 mL
1 tbsp
minced fresh ginger
15 mL
cloves garlic, minced and divided
¾ cup
uncooked white long grain rice, rinsed
175 mL
2 ½ cups
reduced sodium chicken broth
625 mL
3 tbsp
soy sauce, divided
45 mL
2 tbsp
rice vinegar
30 mL
eggs, beaten
1 cup
frozen corn, thawed
250 mL
1 lb
broccolini or broccoli
500 g
green onions, finely sliced
2 tbsp
Sriracha hot sauce
30 mL


Step 1
Heat 2 tbsp (30 mL) oil in large saucepan set over medium heat. Stir in ginger and half the garlic; cook 2 min. until fragrant. Add rice. Cook, stirring, 1 min. to coat.
Step 2
Add 3 ½ cups (875 mL) water, chicken broth, 2 tbsp (30 mL) soy sauce and the rice vinegar; bring to a boil, stir and reduce heat to low. Cover and cook, stirring occasionally, 55 min. to 1 hr. until rice is the consistency of oatmeal. Stir in corn. Cook, uncovered, stirring frequently, 3 min. Slowly pour thin stream of eggs into the rice, stirring constantly about 2 min., until congee is creamy. Cover.
Step 3
Heat remaining 1 tbsp (15 mL) oil in large skillet set over medium-high heat. Cook remaining garlic 1 min. Add broccolini (if using, broccoli, keep stems intact but trim off tough peels; cut bunches lengthwise into long, thin pieces) and reduce heat to medium. Add 3 tbsp (45 mL) water and remaining soy sauce. Cook, covered, 4 to 5 min. until tender-crisp.
Step 4
Stir congee and divide into 8 bowls. Top with broccolini, green onions and Sriracha sauce.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ recipe):
8 g
Saturated Fat:
1 g
25 g
2 g
2 g
95 mg
8 g
630 mg