From above, four shallow bowls of golden-orange congee are swirled into glossy spirals, each topped with halved jammy eggs, curls of pickled carrot, emerald scallions, black sesame, cilantro leaves, and ruby streaks of chili-crisp butter.

Carrot-Ginger Congee with Jammy Eggs & Chili-Crisp Brown Butter

Name: Carrot-Ginger Congee with Jammy Eggs & Chili-Crisp Brown Butter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 lb carrots divided: 3 medium peeled and finely grated, 2 medium peeled into ribbons with a vegetable peeler; 1 cup jasmine rice rinsed; 2 tbsp fresh ginger finely grated; 3 cloves garlic finely grated; 6 cups vegetable broth; 2 cups, plus more as needed water; 4 large eggs; 4 tbsp unsalted butter; 2 tbsp, plus extra for serving if desired chili crisp; 1/4 cup rice vinegar; 2 tsp honey; 1 tbsp tamari; 4 scallions thinly sliced; 1/2 cup cilantro leaves; 2 tsp black sesame seeds; 1/2 tsp white pepper; 1 tsp neutral oil; 2 tsp, plus more to taste kosher salt

Silky savory rice porridge with carrots, eggs, and spicy butter.

Category Brunch

Prep 20 minutes

Cook 40 minutes

Style Fusion

Technique Simmering

Diet Friendly Vegetarian

Daily recipe · March 12, 2026

A little about this dish

This breakfast leans into a cool, rainy-day mood with something warm, vivid, and a little unexpected: savory carrot-ginger congee topped with jammy eggs, chili-crisp brown butter, and quick-pickled carrot ribbons. It blends East Asian comfort-food technique with brunch-style richness, while carrots bring earthy sweetness, bright color, and early-spring seasonality.

Ingredients (for 4)

Carrots — 1 lb — divided: 3 medium peeled and finely grated, 2 medium peeled into ribbons with a vegetable peeler
Jasmine rice — 1 cup — rinsed
Fresh ginger — 2 tbsp — finely grated
Garlic — 3 cloves — finely grated
Vegetable broth — 6 cups
Water — 2 cups, plus more as needed
Large eggs — 4
Unsalted butter — 4 tbsp
Chili crisp — 2 tbsp, plus extra for serving if desired
Rice vinegar — 1/4 cup
Honey — 2 tsp
Tamari — 1 tbsp
Scallions — 4 — thinly sliced
Cilantro leaves — 1/2 cup
Black sesame seeds — 2 tsp
White pepper — 1/2 tsp
Neutral oil — 1 tsp
Kosher salt — 2 tsp, plus more to taste

Preparation

Step 1 — 🥕🥣✨

Put the carrot ribbons in a bowl with rice vinegar, honey, tamari, and a pinch of kosher salt. Toss well and let them sit to quick-pickle while you make the congee.
Step 2 — 🍚🥕🍲

In a medium pot, combine the rinsed jasmine rice, finely grated carrots, ginger, garlic, vegetable broth, water, 1 1/2 teaspoons kosher salt, and white pepper. Bring to a boil, then lower to a gentle simmer.
Step 3 — 🥄⏳💧

Cook uncovered for 30 to 35 minutes, stirring often, until the rice breaks down and the congee looks thick, smooth, and porridge-like. Add a little more water as needed so it stays loose and fluid.
Step 4 — 🥚🫧❄️

Bring a small saucepan of water to a boil. Carefully add the eggs and cook for 7 minutes for jammy centers, then transfer to ice water, cool, peel, and cut in half.
Step 5 — 🧈🌶️🔥

Heat the neutral oil and butter in a small skillet over medium heat until the butter foams and smells nutty, about 2 to 3 minutes. Stir in the chili crisp and remove from the heat right away.
Step 6 — 🧂🥣👌

Taste the congee and add more kosher salt if needed. For an extra smooth texture, whisk it vigorously for 30 seconds before serving.
Step 7 — 🍲🥚🌿

Divide the hot congee among 4 shallow bowls. Top each bowl with 2 egg halves, some quick-pickled carrot ribbons, scallions, cilantro leaves, and black sesame seeds.
Step 8 — 🌶️🍽️😋

Spoon the chili-crisp brown butter over each bowl. Add extra chili crisp if you like more heat, and serve right away.

A final fox tip

For a deeper, earthier version, swap half the carrots for roasted squash or sweet potato. To make it heartier, add sautéed mushrooms on top. If serving kids, keep the chili crisp on the side and let them decorate their bowls with egg halves, sesame seeds, and carrot ribbons.