Egg and bacon congee recipe | Gourmet Traveller
The hybrid breakfast dish you've been waiting for, where the silky rice soup meets the classic duo of bacon and eggs.
Ingredients
- 3 litres chicken stock (preferably homemade), plus extra to thin
- 400 gm cooked jasmine rice (about 1½ cups uncooked)
- 1 tbsp finely grated ginger
- 8 rashers streaky bacon
- 6 eggs
- Light soy sauce and ground roasted chilli, to serve
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