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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.


Add shredded cooked chicken to simmering congee for added protein.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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