Rice soup, not porridge!

This is my rendition of rice soup, Teochew (Chaozhou) style. It's soup, not porridge! Apparently, other Chinese like to boil the rice till it's totally lost it's consistency. But the way I grew up eating rice soup, it's been like this, with the cooked rice added to the broth. There's chicken, egg, and shitake mushrooms in there, too. I really like to add fried garlic, chopped green onion, pork "hair," and fish sauce.