Plain Congee with a Fried Egg
Plain Congee with a Fried Egg is a classic comfort food originating from Chinese cuisine, consisting of a simple rice porridge (congee) topped with a fried egg. The congee is made by slow-cooking rice in water until it breaks down into a smooth, creamy consistency, while the egg is typically fried sunny-side up or over-easy for a rich, runny yolk.
🍽️ Nutrition at a glance
This dish is primarily high in carbohydrates from the rice, with moderate protein and fat from the egg. It provides easily digestible energy, B vitamins, and minerals like selenium and phosphorus, with a typical serving ranging from 250 to 350 calories depending on portion size and added salt or oil.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 7 g |
| Carbs | 35 g |
| Fat | 6 g |
| Fiber | 0.5 g |
| Sugar | 0.3 g |
| Sodium | 480 mg |
| Potassium | 120 mg |
| Phosphorus | 95 mg |
| Magnesium | 25 mg |
| Iron | 1.2 mg |
| Zinc | 0.9 mg |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.2 mg |
| Vitamin D | 1.0 µg |
Per 1 bowl (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, congee is a staple breakfast or recovery food in many Asian countries, valued for its soothing, hydrating properties and simplicity. Nutritionally, the combination of the soft, low-fiber congee and the protein-rich egg makes it gentle on the digestive system while offering a balanced, satisfying meal.
