Heat cooked rice in a saucepan with enough chicken broth to cover. Bring to a boil, then simmer, uncovered, over medium-low heat 20 minutes. Stir in egg, breaking it up with a fork, and cook 1 minute more.
Divide congee between 2 bowls and top with pork, green onions, and cilantro. Season with salt to taste, then drizzle with chile oil and serve immediately.
*Find chile oil on the international section of your grocery store.