Mushroom Salmon Rice with Tomato Basil Eggs

Cook brown rice and mushrooms in rice cooker. When rice is about 10 mins to being done, place salmon. Using residual heat to cook, will prevent the salmon from drying out.

Stir-fry eggs briefly till they are about 50% done. They should still be quite wet and half-cooked. Set aside.

Stir-fry minced garlic and cherry tomatoes till juices come out. Add in dashi broth and cook for 10 mins. Switch off heat, add in eggs and basil and mix it around till the basil have just wilted. The eggs will cook in the remaining heat.