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Tangy egg and tomato congee is a nourishing, protein-rich breakfast bowl. A healthy, family recipe with fresh ingredients perfect for calorie deficit and clean eats.
Rinse the uncooked white rice until the water runs clear, then drain to remove excess starch.
In a large pot, combine the rinsed rice and 5 cups of water; bring to a boil over medium-high heat.
Once boiling, reduce to low heat and simmer uncovered for 25–30 minutes, stirring occasionally to prevent sticking and maintain gentle bubbling.
Add diced fresh tomatoes and salt to the simmering rice; cook for 5 more minutes until tomatoes soften and meld into the porridge.
Beat the eggs and slowly drizzle them into the congee while stirring gently; allow eggs to form ribbons, then cook for 2–3 minutes until just set.
Stir in white pepper, light soy sauce, sesame oil, and chopped scallions. Taste and adjust seasoning. Serve hot for best texture.
