Wash the rice, drain, and transfer to a freezer-safe container. Leave it in the freezer for at least 8 hours.
Combine the beef with the cornstarch, oyster sauce, and vegetable oil and rest for at least 15-20 minutes.
Bring water and/or chicken broth to a boil in a medium pot. Add the frozen rice (no need to defrost) and bring it to a boil again, stirring the rice to prevent sticking. Reduce the heat to a low simmer, and cover and cook for about 20 minutes. Periodically check and stir the congee. It’s important to stir from the bottom to prevent sticking, as the rice texture thickens quickly.
Dice the cooked or preserved egg and reserve.
Heat vegetable oil in a wok or skillet over high heat until shimmering. Fry the seasoned beef strips until crispy, about four to five minutes. Remove to a lined plate and drain. Keep warm.
When the congee is cooked to the correct texture, season with soy sauce and white pepper.
Transfer the congee to a serving bowl and serve hot as a ‘build your own bowl’ presentation alongside dishes/bowls of the ginger, crispy beef, egg, chopped scallions, cilantro, chili oil, and sesame seeds.
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