Arroz Caldo Filipino Chicken Rice Congee High Protein Breakfast Bowl

Name: Arroz Caldo Filipino Chicken Rice Congee High Protein Breakfast Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 200 g jasmine white rice (rinsed well until water runs clear); 150 g cauliflower rice (fresh or frozen, thawed); 600 g boneless skinless chicken breast (whole pieces for poaching then shredding); 8 large eggs (2 per serving, soft-boiled and halved); 1.8 litres low sodium chicken broth (plus extra for reheating leftovers); 6 cm fresh ginger (peeled and cut into thin matchsticks); 6 cloves garlic (4 cloves minced, 2 cloves thinly sliced for topping); 1 tsp ground turmeric; 1.5 tbsp fish sauce (or coconut aminos for lower sodium); 1 tbsp avocado oil; 1 tsp toasted sesame oil (for sauteing base aromatics); 4 tbsp pumpkin seeds (lightly toasted in a dry pan); 4 stalks spring onions (thinly sliced, green parts only); 2 whole calamansi or lemons (quartered, for serving); 0.5 tsp white pepper; 0.5 tsp sea salt (adjust to taste at the end)

High ProteinDairy-FreeGluten-FreeMeal PrepNut-Free

Prep Time15 min

Cook Time45 min

Servings4

Calories420 kcal

Health Score8/10

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Arroz Caldo Filipino Chicken Rice Congee High Protein Breakfast Bowl

Arroz caldo is one of those dishes that feels like a warm hug on a cold morning. It is the Filipino answer to congee, a thick, ginger-scented chicken rice porridge that has been comforting families across the Philippines for generations. Traditional arroz caldo is already a solid breakfast choice, but this version takes things further by bumping up the protein significantly, reducing sodium, and sneaking in extra fibre so your morning bowl does some serious nutritional heavy lifting. If you have ever wanted a savoury, deeply satisfying breakfast that keeps you full well past lunchtime, this is it.

The key upgrades in this high protein arroz caldo start with the rice itself. Instead of using plain white glutinous rice exclusively, this recipe blends a small amount of white jasmine rice with cauliflower rice. That swap cuts carbohydrates without sacrificing the signature creamy texture you expect from a good congee. The chicken component gets a double boost: shredded poached chicken breast forms the base, and two soft-boiled eggs are added per serving, pushing the protein count up to around 38 grams per bowl. Chicken breast is already a lean, high quality protein source, and eggs bring in additional amino acids along with choline, a nutrient most people do not get nearly enough of. The broth is made from scratch using chicken bones or a quality low sodium stock, infused with fresh ginger, garlic, and turmeric. Turmeric is not traditional in every arroz caldo recipe, but it adds a beautiful golden colour and delivers curcumin, a compound with well-studied anti-inflammatory properties.

Building the flavour base is where this recipe really shines. You start by sauteing sliced ginger and garlic in a light drizzle of toasted sesame oil and a splash of avocado oil. That combination creates a deeply aromatic foundation without relying on heavy fat. Fish sauce is used very sparingly here, just a small measured amount, because it adds that irreplaceable savoury depth that soy sauce alone cannot replicate. If you need to keep sodium lower, you can swap it for coconut aminos, which gives a mellow, slightly sweet umami note instead. The rice mixture goes in next and gets toasted briefly in the aromatics before the broth is added in stages. This gradual addition, stirring regularly, is what creates that luscious, porridge-like consistency. Patience is your best ingredient at this stage. Low and slow wins every time.

When it comes to toppings, arroz caldo is famously generous. Traditional garnishes include crispy garlic, sliced spring onions, a squeeze of calamansi or lemon juice, and sometimes toasted breadcrumbs. This healthy version keeps all those flavour-forward toppings but replaces any fried elements with lightly toasted pumpkin seeds for an extra protein and magnesium hit. The calamansi or lemon juice is non-negotiable. That bright citrus hit at the end cuts through the richness of the broth and lifts every single flavour in the bowl. This recipe serves four generously, making it an excellent meal prep breakfast for the week. Store individual portions in airtight containers, reheat with a splash of water or extra broth, and your high protein Filipino breakfast congee is ready in under five minutes on any busy morning.

Ingredients

Serves:4

200 g jasmine white rice (rinsed well until water runs clear)
150 g cauliflower rice (fresh or frozen, thawed)
600 g boneless skinless chicken breast (whole pieces for poaching then shredding)
8 large eggs (2 per serving, soft-boiled and halved)
1.8 litres low sodium chicken broth (plus extra for reheating leftovers)
6 cm fresh ginger (peeled and cut into thin matchsticks)
6 cloves garlic (4 cloves minced, 2 cloves thinly sliced for topping)
1 tsp ground turmeric
1.5 tbsp fish sauce (or coconut aminos for lower sodium)
1 tbsp avocado oil
1 tsp toasted sesame oil (for sauteing base aromatics)
4 tbsp pumpkin seeds (lightly toasted in a dry pan)
4 stalks spring onions (thinly sliced, green parts only)
2 whole calamansi or lemons (quartered, for serving)
0.5 tsp white pepper
0.5 tsp sea salt (adjust to taste at the end)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with 600ml of the chicken broth. Bring to a gentle simmer over medium heat. Poach for 18 to 20 minutes until cooked through, then remove the chicken and set aside to cool slightly. Reserve the poaching liquid and add it back into your remaining broth.
Do not boil the chicken vigorously. A gentle simmer keeps the breast tender and juicy, not rubbery.
2
While the chicken poaches, bring a small saucepan of water to a boil. Lower the eggs in gently and cook for exactly 7 minutes for a jammy, slightly runny yolk. Transfer immediately to a bowl of ice cold water and leave for 5 minutes before peeling. Set aside.
Older eggs peel more easily than very fresh ones. If your eggs are straight from the fridge, add an extra 30 seconds to the cooking time.
3
Heat the avocado oil and sesame oil in a large heavy-bottomed pot over medium heat. Add the minced garlic and ginger matchsticks. Saute for 2 to 3 minutes, stirring frequently, until fragrant and just starting to turn golden at the edges.
4
Add the ground turmeric and white pepper to the pot and stir for 30 seconds to bloom the spices in the oil. Add the rinsed jasmine rice and stir well to coat every grain in the spiced oil mixture. Toast for 2 minutes, stirring constantly.
Toasting the rice before adding liquid is a simple step that adds a subtle nutty depth to the finished congee.
5
Pour in the remaining chicken broth, including the reserved poaching liquid, bringing the total liquid to approximately 1.8 litres. Stir well and increase heat to bring to a boil. Once boiling, reduce heat to low, cover partially with a lid, and simmer for 25 minutes, stirring every 5 minutes to prevent sticking.
The rice should break down and become very soft. If the congee thickens too quickly, add an extra splash of hot water or broth.
6
Stir in the cauliflower rice and fish sauce. Simmer uncovered for a further 8 to 10 minutes, stirring frequently. The cauliflower will soften and blend into the congee almost invisibly, thickening the texture further without adding significant calories.
7
Use two forks to shred the cooled chicken breasts into generous pieces. Stir the shredded chicken into the congee and cook for 2 more minutes to heat through. Taste and adjust seasoning with sea salt and extra fish sauce or coconut aminos as needed.
Shred the chicken while it is still slightly warm. It pulls apart much more easily than cold chicken does.
8
In a small dry frying pan, toast the sliced garlic cloves over low to medium heat with a tiny drop of avocado oil for 2 to 3 minutes until golden and crisp. Watch carefully because garlic burns quickly. Drain on a piece of kitchen paper.
9
Ladle the arroz caldo into four bowls. Top each bowl with 2 halved soft-boiled eggs, a handful of sliced spring onions, the crispy garlic slices, and a tablespoon of toasted pumpkin seeds. Serve immediately with calamansi or lemon wedges on the side for squeezing over.
Do not skip the citrus. That squeeze of lemon or calamansi at the table is what transforms a good bowl into a great one.

Nutrition per serving

420kcal

Calories

38g

Protein

34g

Carbs

12g

Fat

Fibre

Sugar

610mg

Sodium

Pro Tips

✓
Stir the congee frequently during cooking to encourage the starch to release from the rice, which creates that signature silky, thick texture.
✓
For an even higher protein count, stir in two tablespoons of unflavoured collagen peptides when you add the cauliflower rice. They dissolve completely and add no noticeable flavour.
✓
If you prefer a smoother congee texture, use a potato masher to gently mash some of the rice against the side of the pot before adding the shredded chicken.
✓
Ginger matchsticks are intentional here. They give little bursts of warming heat as you eat rather than an even background note, which makes each spoonful interesting.
✓
Make a double batch of the congee base and freeze individual portions without the eggs or toppings. The toppings should always be added fresh.

Frequently Asked Questions

What makes this arroz caldo high protein compared to the traditional recipe?↓

Traditional arroz caldo relies mainly on a small amount of chicken for protein. This version uses a larger portion of poached chicken breast plus two soft-boiled eggs per serving and adds toasted pumpkin seeds, bringing the total to approximately 38 grams of protein per bowl.

Can I use brown rice instead of white jasmine rice?↓

Yes, brown rice works well and adds extra fibre. The cooking time will increase by about 15 to 20 minutes and you may need to add a bit more broth. The texture will be slightly chewier and less silky than the white rice version, but still delicious.

Is arroz caldo suitable for meal prep?↓

Absolutely. The congee base stores well in the fridge for up to 4 days. Reheat individual portions with a splash of broth or water, then add freshly soft-boiled eggs and toppings when serving. The base also freezes well for up to 2 months.

What can I use instead of fish sauce?↓

Coconut aminos is the best substitute if you want lower sodium or a soy-free, fish-free option. Low sodium soy sauce or tamari also work well. Start with one tablespoon and adjust to taste, as these alternatives are slightly less pungent than fish sauce.

Can I make this arroz caldo gluten free?↓

This recipe is naturally gluten free as long as you use certified gluten free fish sauce or substitute with coconut aminos. All other ingredients are naturally gluten free.

How do I get the congee to that thick, creamy consistency?↓

The key is low and slow cooking with regular stirring. As the rice breaks down, the starches release and thicken the broth naturally. Adding cauliflower rice in the final stage also helps thicken the texture. Avoid cooking over high heat, which can cause the bottom to scorch before the starches fully release.

Variations

•
Turkey and Ginger Arroz Caldo
Swap the chicken breast for the same weight of boneless turkey breast. Turkey breast is slightly leaner than chicken and has a milder flavour that pairs beautifully with the bold ginger and turmeric broth. Cook and shred in exactly the same way.
•
Spicy Arroz Caldo
Add one sliced fresh red chilli or half a teaspoon of chilli flakes along with the garlic and ginger in step 3. A drizzle of chilli garlic sauce over each bowl before serving adds a fiery, addictive kick that pairs brilliantly with the cool egg yolk.
•
Dairy Free Creamy Version
Stir in 60ml of full fat coconut milk just before serving for a richer, creamier bowl with subtle coconut sweetness. This keeps the recipe fully dairy free while adding a luxurious texture upgrade and a small dose of healthy medium chain triglycerides.
•
Extra Vegetable Arroz Caldo
Add a large handful of baby spinach and half a cup of frozen edamame beans in the final 3 minutes of cooking for extra fibre, iron, and plant-based protein. This variation takes the fibre content up significantly and adds beautiful colour to the bowl.

Substitutions

•
Fish sauce → Coconut aminos (Use the same quantity. Coconut aminos is sweeter and less salty, so taste and adjust accordingly.)
•
Jasmine white rice → Long grain brown rice (Increase cooking time by 15 to 20 minutes and add extra broth as needed. Texture will be chewier.)
•
Cauliflower rice → Finely grated zucchini (Squeeze excess moisture from the zucchini before adding. It will blend into the congee just as seamlessly.)
•
Calamansi → Lemon or lime (Lemon is the closest in flavour profile. Lime works too and adds a slightly more tropical edge.)
•
Pumpkin seeds → Sunflower seeds (Sunflower seeds are equally nutritious and have a similar mild, nutty flavour when toasted.)
•
Avocado oil → Light olive oil (Use in the same quantity. Light olive oil has a neutral enough flavour that it will not overpower the aromatics.)

🧊 Storage

Store cooled arroz caldo in airtight containers in the refrigerator for up to 4 days. Keep soft-boiled eggs stored separately in their shells and peel just before serving. The congee base freezes well in individual portions for up to 2 months. Thaw overnight in the fridge and reheat in a saucepan over low heat with a splash of broth or water, stirring until hot and creamy again.

📅 Make Ahead

The full congee base, including the shredded chicken, can be made 3 to 4 days ahead and refrigerated. Soft-boil the eggs fresh each morning for the best texture, as refrigerated peeled eggs can become rubbery. Prepare the toasted garlic and pumpkin seeds up to 3 days ahead and store in a small airtight jar at room temperature to keep them crispy.