Bring the rice and water to the boil, season with salt. Reduce the heat, cover and simmer for approx. 1 hr. over a low heat, stirring occasionally to form a thick, creamy rice porridge.
Soft-boil the eggs for approx. 8 mins., rinse briefly in cold water, remove the shell and cut in half. Heat the oil in a frying pan. Stir fry the mushrooms for approx. 3 mins., season with salt. Top the rice porridge with the eggs, mushrooms and spring onion, garnish with sesame seeds, sprouts and chilli sauce.