Combine the rice and stock, with a couple of pinches of salt, in a medium saucepan. Bring to the boil, then cover with the lid slightly ajar, reduce to a simmer and cook, stirring occasionally, for 35–40 minutes.
. Once the rice is tender and the mixture is loose, but not too soupy, turn off the heat and leave to stand for 5 minutes. Adjust the seasoning to taste.
Meanwhile, cook medium-boiled eggs. Fill a medium saucepan two-thirds of the way full with water and bring to the boil. Once boiling, using a spoon, carefully slip the eggs into the water one at a time. Cover the saucepan with a tight-fitting lid and turn
the heat off. Let stand for 7 minutes, then drain the water and transfer the eggs to a bowl filled with iced water. Once cooled, peel and slice in half lengthwise.
Portion the rice porridge into bowls and add two egg halves per bowl. Top with a splash of tamari, soy sauce or coconut aminos, shiitake mushroom ‘bacon’, spring onions/scallions, coriander/cilantro, sesame seeds and sriracha sauce to taste and serve.