Grilled up some soy salmon on the WGA and flaked it.
Filled claypot with chicken stock and herbs like garlic chives, chives and parsley, added some garlic and fresh ginger, splash of soy and ketcap manis.
Poured in the rice and simmered.
Finally, when the rice was soft I added the salmon and two free range eggs.
Put the lid on till the whites had just set.
Plated with pickles of eggplant, daikon(white giant radish) and snipped some nori on it.
A splash of black chili vinegar and white pepper.
Just right for a winter brunch!