FOR VEGETARIANS: Start another pot that you just don't put the pork in. Use vegetable bouillon instead of chicken stock, and the liquid:rice ration should be around 7:1.

Slice ginger into strips and dice the various types of eggs. ARE YOU EXCITED YET???

Rinse and drain the rice. In heavy bottomed saucepan over medium heat, add water, chicken stock (liquid:rice ratio should be around 8/9:1), ginger, and salt to simmer. After 5 minutes, reduce heat to low and gently simmer, stirring and gently mashing occasionally, until rice is softened, broken down, and mixture is creamy and the consistency of porridge, 60 to 75 minutes. Add water to adjust consistency as it cooks.

While rice is cooking, prepare the shallots and pork. Slice pork.

Slice shallots thinly. In skillet, heat oil with shallots over medium heat. Cook, stirring, until shallots are golden and crispy, about 5 minutes, adjusting heat so the shallots don't burn. Pour the shallots and oil into a bowl.

In same unwashed skillet, cook pork with 1/4 teaspoon salt over medium heat until cooked through and browned, breaking up the pork into small pieces as it cooks, about 4 minutes.

When porridge is ready, stir in pork, chopped eggs and season to taste with salt. Ladle into bowls and top with shallots (and shallot oil to taste) and green onions. Sprinkle with white pepper to taste.