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Add rinsed rice + lentils to pot.
Pour in 5 cups chicken bone broth.
Add ½ lb ground chicken.
Add diced carrot, zucchini, onion + minced garlic.
Stir in 1 tbsp soy sauce + 1 tsp toasted sesame oil.
Gently stir to break up the ground chicken a little.
Cook Rice Cooker (most models): Use White Rice / Glutinous Rice setting → ~45–55 minutes.
If your rice cooker has a Porridge setting: Use it! → ~60–70 minutes, creamier and more traditional juk texture.
If you have a basic one-button cooker: Cycle may finish in 25–35 minutes. If that happens, just stir and press Cook again until creamy.
Stovetop: Bring to a boil, then reduce to low. Cover and simmer 30–40 minutes, stirring occasionally, until rice is soft and porridge-like.
Too watery? Leave on Warm 10–15 minutes (rice cooker) or simmer longer (stovetop).
Too thick? Stir in ¼–½ cup more broth or water.
Open lid, stir thoroughly.
Slowly drizzle in beaten eggs while stirring to create silky ribbons.
Taste and adjust with more soy sauce, salt, and black pepper.
Optional: Garnish with scallions, toasted sesame seeds, and an extra drizzle of sesame oil.