Airplane Pork Congee (with 1000 year old egg)

I may not be able to post many recipes over the next few weeks because I am currently in Cambodia sampling the amazing food over here (and doing a bunch of other stuff as well.) On the flight over here I had my first ever congee. It was so delicious and warm and gingery and smooth and soul satisfyingly tasty (even though I have no idea what a 1000 year old egg is, and I'm not sure I want to know). Even though I can't guarantee it's yumminess, here is a recipe I found for pork congee. I mean if EVA Airlines can make a great congee, how hard can it really be?

INGREDIENTS
1 cup long grain white rice
1/2 teaspoon salt
1 teaspoon vegetable oil
5 cups water
1/2 pound boneless pork loin roast
1 1/2 teaspoons oyster sauce
1 salted (hard-cooked) duck egg, chopped
1 hundred-year egg, minced
1 (1 inch) piece fresh ginger root, thinly sliced
1/2 cup chopped green onion
ground black pepper to taste
soy sauce to taste
DIRECTIONS
Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.
Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.
After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.