Thailand
In Thai cuisine, rice congee, known as chok (Thai: โจ๊ก, a loanword from the Min nan Chinese languages), is often served as breakfast with a raw or partially cooked egg added. Minced pork or beef and chopped spring onions are usually added, and the dish is optionally topped with a small version of youtiao (called pathongko in Thai), fried garlic, slivered ginger, and spicy pickles such as pickled radish. Although it is more popular as a breakfast dish, many stores specializing in congee sell it throughout the day. Variations in the meat and toppings are also frequently found. It is especially popular during Thailand's cool season.
Plain rice congee, known as khao tom kui (Thai: ข้าวต้มกุ๊ย), is often eaten at specialized restaurants which serve a multitude of side dishes to go with it, such as yam kun chiang (a Thai salad made with sliced dried Chinese sausages), mu phalo (pork stewed in soy sauce and five-spice powder), and mu nam liap (minced pork fried with chopped Chinese olives).
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