It's whatever I ate last. Tonight I made a Thai flavored version of Chinese congee - which is a pretty free form dish anyway - with jasmine rice, penang curry sauce (Mae Ploy), dried black fungus, lemongrass and makrut leaves, dried orange peel, chicken stock, shrimp, asparagus tips and some shavings from the leftover Cajun andouille sausage we had last night. A dash of lime juice splashed on at the end. It was delicious. Sort of a mongrel dish but its ancestry (in my head and fridge) was Thai. Don't think there's a name for this one, though. But this is half the fun of cooking, isn't it?
I must do variations on Congee about once a week. Bhutanese red rice is awesome in congee and what I add varies each time.