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Bacon and Eggs Breakfast Congee Recipe

Our hearty bacon and eggs breakfast congee recipe for this week’s edition of Weekend Eggs makes a comforting East-West savoury rice porridge that’s inspired partly by the classic Australian breakfast of bacon and eggs with sautéed mushrooms, and partly by Chinese and Southeast breakfast porridges with pork and boiled eggs. While the Asian congees are restrained, this Australian breakfast congee, like a full Aussie breakfast, is brimming with condiments and garnishes. This is a bowl that you might want to share!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: Asian, Australian, Cambodian, Chinese, Fusion
Servings: 2
Calories: 569kcal
Author: Lara Dunston

Ingredients

  • 1 knob of ginger
  • 2 garlic cloves
  • 1 lemongrass stalk white base only
  • 1-2 litres of water (see notes)
  • 4 cups leftover cooked jasmine rice
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 2 eggs
  • 4 slices bacon
  • 10 shiitake mushrooms small
  • spring onions finely sliced
  • furikake seasoning
  • chilli oil

Condiments

  • 1 tbsp chilli oil
  • 1 tbsp fish sauce
  • 1 tbsp fried shallots
  • 1 tbsp fried garlic

Instructions

  • Lightly pound the ginger, garlic and lemongrass in a mortar and pestle just until they break and their aromas are released, transfer them to a medium-sized soup pot filled with a litre of water, turn the heat on to high, and bring to a boil.
  • Add the leftover steamed jasmine rice to the pot, along with salt and white pepper, stir, and reduce the heat to low. Keep an eye on the rice porridge, stirring occasionally so it doesn’t stick; if necessary, add more water to the pot. You only want to heat it until it’s hot, you don’t want it mushy; it should be of a consistency that you can easily stir it with a spoon.
  • While the rice porridge is simmering, boil two eggs following this method for 5 1/2 minutes.
  • Fry the bacon. Take out 2 slices when still soft and cook the other 2 pieces until crispy. Set aside on paper towels and sauté the mushrooms whole in the fat left from the bacon. When browned a little, remove and slice the mushrooms and add back to the pan with some crushed garlic.
  • Ladle the rice porridge into bowls, place two boiled egg halves on top, and generously sprinkle on the bacon, mushrooms, spring onions, and furikake seasoning.
  • Douse with chilli oil and a little dark soy sauce and serve with condiments, such as soy sauce, fish sauce, fried shallots and fried garlic, and chilli oil, because you can never have enough chilli oil.

Nutrition

Calories: 569kcal | Carbohydrates: 57g | Protein: 18g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 2236mg | Potassium: 552mg | Fiber: 3g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg