Ingredients:

• 2 cups cooked black rice
• 4-5 cups chicken stock
• 1 small medium sized white onion (minced)
• 1/3 cup diced carrots
• 1/3 cup diced celery
• 1 bay leaf
• 1 lemongrass stalk (minced)
• 1 thumb of ginger (whole, peeled)
• 1 garlic clove (crushed)
• Spring onion for garnish
• 3-5 pieces cooked quail eggs
• Vegetable oil
• HG Seaweed Salt
• Pepper

Procedure:

• In a non-stick stock pot, heat some vegetable oil over low-medium heat.
• Sauté mirepoix : onion, celery and carrots.
• Add lemongrass, bay leaf, ginger and garlic.
• Add in rice and stir for a minute.
• Pour in chicken stock, cover and let it simmer for 15 minutes over low heat.
• Garnish with quail eggs and spring onions.