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In a small bowl whisk the eggs with a pinch of salt, set aside.
In a medium saucepan bring 2 cups chicken stock and soy sauce to a simmer, add in the rice. Bring to a simmer and stir to prevent clumping. Season with salt and pepper.
Cover slightly and let it cook for an additional 5 minutes. If it’s looking too thick add more stock.
Lower the heat and drizzle egg over the top of the soup, cooking until the eggs are just cooked, about 30 seconds to 1 minute.
Stir egg into soup. Garnish with scallions, serve and enjoy.