A Japanese Version
Congee with Egg 卵入り おじや
2 tablespoons chopped Green Onions
6 ounces cooked Rice
1 cup Dashi
1½ teaspoons Soy Sauce
1 beaten Egg
First line the bottom of a saucepan with the chopped Green Onions, then put in the Rice on top of it. Add the Dashi and cook over a low simmer for 50 to 60 minutes. Then add the Soy Sauce, and simmer on a very low fire another 0 minutes.
Remove the Congee from the fire and whisk in the beaten Egg. As soon as the heat of the Congee makes the Egg set, put it in a covered soup bowl, such as a Japanese domburi bowl, cover and serve. This makes a serving for one person.