Rinse your rice two to three times with water. Most recommend rinsing until the water runs clear, but I’m generally too lazy to do that. Two to three times is fine.
Add your rice and water to a large pot.
I like my congee thick, so my preferred ratio is one part rice to eight parts water, adjust to your liking if you like it thinner. Bring it to a boil, cover and lower to a simmer. Let it simmer for 30-45 minutes, stirring occasionally.
When your rice is cooked, the grains start breaking apart, and it reaches a consistency you like, add your fish sauce, meat, and century eggs. If it’s thick, continue stirring to ensure the bottom doesn’t burn. Turn off the heat and salt to taste.
Serve hot and top it with whatever your heart desires. I chose ginger, scallions, white pepper, and sesame oil.