Wash the rice well several times in cold water. Put it in a medium heavy pot, add the broth and a teaspoon of salt, and bring to a boil. Turn the heat to a low simmer and cook, stirring occasionally, for 20 minutes. Add the salted eggs, if using. Cook for 10 to 15 minutes more: the rice grains will swell and become quite soft but should still remain discernible.
Meanwhile, to make the fried shallot garnish, pour vegetable oil to a level of
To serve, season the porridge to taste with salt and soy sauce. Retrieve the salted eggs, if used, from the pot, peel, and roughly chop.
Ladle the porridge into bowls, add a spoonful of chopped egg, and sprinkle with the fried shallots and chiles. Garnish each bowl with some slivered scallions and a little drizzle of sesame oil.