Chinese Bok Choy Congee

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Last Updated on January 10, 2021 by Chef Mireille

Chinese Bok Choy Congee – Chinese Rice Porridge is a common breakfast in China, often enriched with leftover’s from the previous night’s dinner. Check out this easy vegan and gluten free version!

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Asian Breakfast

Breakfast in Asian countries is very different than what we think of breakfast in the west and especially in the United States.

It has a lot less sugar and for the most part, it is usually healthier.

Soups and savory porridges are more common. From Mohinga in Burma to Khao Soi in Thailand, breakfast are things we would normally associate with lunch or dinner in the west.

Would you like to see what breakfast is like in Thailand – Check out my post here – BREAKFAST IN THAILAND

Juk in Korea, Chao in Vietnam and Congee in China, the day often starts with rice porridge. The Japanese version, Okayu, is often flavored with green tea.

Once you have the basic rice porridge recipe done, any variety of vegetables and meats can be added. Often leftovers from the previous night’s dinner is added to the breakfast rice porridge. Pickled vegetables are often served along with the rice porridge.

However, Chinese Bok Choy Congee does not need to be reserved only for breakfast. I love the porridge consistency on cold winter nights. To me, this is perfect wintertime comfort food.

Don’t forget to check out the other versions I have already made!

Chinese Bok Choy Congee is both Vegan and Gluten Free!

Sweet Rice

Sweet Rice is very different from long grain rice or even short grain rice. It is oval in shape and has a very high starch content. The starch releases as the rice cooks, which allows for the creamy porridge like consistency.

Congee LR 2

Also known as glutinous rice, you can find sweet rice in Asian markets or purchase via the links below.

Good substitutes include Arborio rice (risotto rice) or sushi rice.

This rice is also good for making nice and creamy rice puddings.

Skip the muffins, pancakes and waffles and dig into this savory healthy breakfast instead!

Congee LR 1
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Chinese Bok Choy Congee

Chinese Rice Porridge is a common breakfast in China, often enriched with leftover's from the previous night's dinner.
Prep Time5 minutes
Cook Time45 minutes
Course: Breakfast
Cuisine: Chinese
Servings: 4 people
Calories: 106kcal


  • 3 1/2 cups water
  • 1/2 cup sweet rice
  • 3 cups bok choy finely chopped
  • 1 tablespoon ginger grated
  • 2 teaspoons sesame oil
  • 7 skinny scallions finely chopped
  • salt to taste
  • a pinch ground white pepper
  • soy sauce optional


  • Bring 3 cups of the water, broth, rice and ginger to a boil. Reduce to a simmer and cook for 30-35 minutes, until rice is tender.
  • Add the bok choy, salt, the remaining water and sesame oil. Cook for another 10 minutes on a low simmer.
  • Add scallions and pepper and stir to combine. Adjust salt, if necessary.


You can use any variety of bok choy, including baby bok choy or Shanghai bok choy.
You can serve with soy sauce if desired, but that is optional.


Calories: 106kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 205mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2555IU | Vitamin C: 28mg | Calcium: 77mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!



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Reader Interactions


  1. Seeing these different posts, I am able to get the similarity between the names of the dishes. Rice porridge like this are usually eaten for breakfast in South India and we call it Kanchi as well. In fact a child's first meal is Kanchi. It is made with rice and/or other different grains. This is surely a comforting dish for this weather here. Do take care if you have to go out tomorrow.

  2. I was about to comment on the name as well and see that Sandhya has done. Its nice to know that we have similar dishes across countries..:)..very nice one and ..that picture though looks good to us, I can understand how tough it must be for you guys..take care and stay warm..

  3. Ginger , scallions – I love their flavours ! I am just trying to absorb the flavors of this porridge , it looks so good .

  4. I’ve been trying to incorporate different foods into our usual western style of eating, so I tried this recipe today. Was pleased with how easily it came together. For me I’d prefer a bit more zing, so maybe more ginger next time. I did add some soya sauce which helped. Thanks!

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