Egg foo yong soup

This started as a variation on the Chicken Soup, but minus chicken, and plus eggs, soy sauce, and extra rice. Came out super tasty! 

• 1 part chopped garlic 
• 1 part chopped ginger 
• 1 part chopped green onions 
• 1 part minced chilis (to taste) any other veggies you care for: celery bean sprouts carrots bok choy mushrooms (bamboo shoots, water chestnuts, ...) 
• fresh thai basil 
• fresh cilantro 
• rice 
• chicken broth (or boullion) 
• dry white wine (or rice vinegar) 
• eggs 
• soy sauce 

Saute chopped veggies. Add herbs, rice, broth, wine/vinegar, and extra water. Boil until rice is tender, then reduce to a simmer. Scramble 2-3 eggs, then pour into simmering soup, stirring as you go. The eggs should cook immediately. Serve with soy sauce.