Cauliflower Congee

Growing up having congee for breakfast was one of the best things during what we called “the cold face” of the year . There are so many variations, but my favorite was called boiled rice: plain rice boiled into a porridge with a bunch of amazing side dishes. The most common is called joke: rice porridge cooked with meat and broth, an egg stirred in while hot, finished with a sprinkle of cilantro and onions. This is a combination of the two which is easier if you don't have time to make all the sides. Don't forget Red Boat fish sauce which makes breakfast perfectly umami!

I keep containers of cauliflower rice and chicken broth in my freezer for easy breakfasting.


  • 2 cups thai chicken broth (link)
  • 3 cups freshly ground cauliflower or
  • 2 cups already cooked cauliflower rice (link)
  • ¼ lb of ground pork fresh or thawed
  • pinch of salt
  • fish sauce
  • chopped cilantro
  • chopped green onion
  • sliced ginger
  1. Stir the ground pork into the cool broth. Add the cauliflower
  2. Cook over medium low heat until cauliflower is tender and pork is cooked through. Add salt to taste knowing that fish sauce is salty as well.
  3. Pour into bowls and garnish with fish sauce, cilantro, green onion, and ginger to taste. Keep garnishing as you eat.