The best congee toppings do three jobs: something savory and salty, something fresh or sharp, and something crunchy. Pick one from each and a plain pot of rice porridge becomes a proper meal. Below are the classics, the quick weeknight options, and a few that sit well when your stomach is touchy, plus a simple way to build a bowl without a recipe.
If you haven't made the congee itself yet, start with How to Make Congee With Bone Broth. It has the rice-to-liquid ratio, three cooking methods, and two full recipes. If you want the classic, our ginger chicken congee is the one these toppings were made for. This page is about what goes on top.
How to build a congee bowl
Congee is mild by design, so the toppings carry the flavor. I think of a bowl in four layers:
- Protein. Shredded chicken, a soft egg, tofu, fish, pork.
- Something savory or salty. Soy sauce, tamari, miso, fish sauce, pickled vegetables.
- Something fresh or sharp. Scallion greens, cilantro, ginger, lime, a little vinegar.
- Something crunchy or rich. Toasted sesame seeds, fried shallots, a fried cruller, sesame or chili oil, nuts.
Cooked in broth, the congee already has flavor, so add toppings a little at a time. Taste before you salt.
Classic congee toppings
- Scallion greens and cilantro. The default fresh finish, in nearly every style.
- Fresh ginger. Thin matchsticks, sprinkled on at the table, or simmered in the pot.
- A soft-boiled egg, a poached egg or a salted duck egg. A jammy yolk melts into the rice and makes it richer.
- Century egg (preserved egg). Traditionally paired with minced pork. It's an acquired taste, strong and savory, and worth trying once.
- Pork floss (rousong). Dry, fluffy and sweet-salty. A small spoonful goes a long way.
- Youtiao (fried dough sticks). Torn into pieces and dropped on top for crunch. Common at Chinese breakfast shops.
- Fried shallots or crispy onions. Crunchy and sweet. Note these are alliums; skip them if onion doesn't agree with you.
- White pepper and sesame oil. A few drops of toasted sesame oil and a pinch of white pepper are all many cooks use.
- Pickled mustard greens or preserved vegetables. Salty, tangy contrast.
- Peanuts. Roasted and lightly crushed.
Easy weeknight toppings
- Shredded rotisserie chicken with a squeeze of lime.
- A fried or jammy egg with a splash of tamari.
- Furikake (a Japanese seaweed and sesame seasoning), which handles salt, crunch and savory in one shake.
- Leftover roasted vegetables, chopped small. Sweet potato, squash and mushrooms all work.
- Wilted greens. Spinach, baby kale or bok choy, stirred in during the last minute.
- Kimchi, if you eat it, for tang and heat (note it usually contains garlic).
- Tofu, silken and cold, or pan-fried until crisp.
- Toasted sesame seeds, hemp seeds or pumpkin seeds.
Gentle toppings for when your stomach is off
When digestion feels touchy, plain is usually better. Congee is a traditional food for recovery, and it's also a typical suggestion for a bland, easy-to-digest meal (MedlinePlus). Keep the bowl mild:
- A little shredded chicken or a soft-cooked egg
- A few thin slices of fresh ginger, or cooked into the congee
- Well-cooked soft greens, such as spinach, finely chopped
- A small pat of butter or ghee, or a drizzle of olive oil
- A pinch of salt, and nothing spicy, raw or fried
Save the chili crisp, kimchi, fried shallots and pickles for another day. For more in this vein, see simple warm meals for when digestion feels off.
Allium-free congee toppings (no onion or garlic)
We make our broth without onion or garlic, so we think about this a lot. These are good swaps when you want to keep the whole bowl allium-free:
- Ginger, cilantro, parsley and fresh herbs instead of scallion and shallots
- Toasted sesame seeds, nori strips or furikake (check the label)
- Toasted nuts and seeds for crunch in place of fried shallots
- Seared mushrooms
- Miso and tamari for savory depth
More on cooking this way in How to Cook Without Onion and Garlic.
Four bowls to copy
- The kids' bowl. Chicken, butter, finely chopped spinach.
- The breakfast bowl. A jammy egg, tamari, sesame seeds and cilantro.
- The restaurant-style bowl. Pork floss or shredded chicken, century egg, ginger, scallion, white pepper and sesame oil, with youtiao on the side.
- The after-Thanksgiving bowl. Turkey broth, leftover turkey, roasted squash and a handful of herbs; the congee version of our leftover turkey soup.
Food safety with raw and preserved toppings
Raw or very soft eggs shouldn't be served to anyone who is pregnant, very young, elderly or immune-compromised. Leftover congee should be cooled and refrigerated promptly because cooked rice can carry Bacillus cereus (FoodSafety.gov); keep toppings separate and add them fresh.
Congee toppings FAQs
What do you put on congee?
Typically a protein (egg, chicken, pork or tofu), something salty or savory (soy sauce, pickles), something fresh (scallion, ginger, cilantro) and something crunchy (fried dough, peanuts, fried shallots).
What are the most traditional congee toppings?
Scallion, ginger, white pepper, sesame oil, century egg with pork, pork floss and youtiao are the ones you'll see most in Chinese-style congee. Toppings differ across Asia.
What can I put on congee for breakfast?
An egg is the easy answer, along with tamari, sesame seeds and herbs. Congee is savory, so skip sweet toppings.
Can I make congee ahead and add toppings later?
Yes. Cook and cool the base, refrigerate it and reheat with a splash of broth, then top each bowl fresh. See the storage notes in our main congee guide.
Is congee healthy?
It's a simple, warm, easy-to-digest meal, and what you put on it decides how filling and balanced it is. Add protein and vegetables for a full bowl. It isn't a treatment for any condition.
What broth is best for congee?
A good bone broth, because the rice soaks up the flavor as it cooks. Ours is the Chicken Bone Broth Elixir, made without onion or garlic.
Keep reading: How to Make Congee With Bone Broth · Ginger Chicken Congee · How to Use Bone Broth · Kitchari Recipe
Photography by Claire Sporck (Sporckly).