In a medium sauce pan over medium heat, add the rice, chicken stock, 3/4 of the scallions, and the garlic. Stir to combine. Bring it to a gentle boil. Once boiling, reduce the heat to a simmer. Add the soy sauce, stir, and continue cooking, stirring occasionally for approximately 15 minutes or until the rice has absorbed most of the liquid and the mixture has thickened. Taste and season with sea salt if necessary.
A few minutes before your rice is finished, start poaching your eggs. Fill a medium sauce pot with water and bring to a boil. Season with sea salt and a splash of vinegar. Crack your eggs into individual small ramekins. Stir water with a whisk until swirling. Reduce the heat to a gentle simmer and lower your eggs into the water. I usually do this in batches, poaching two eggs at a time. Cook for approximately 3-4 minutes or until the egg is firm to the touch but with a soft yolk. Right before your first batch of eggs is finished, divide your rice into two serving bowls. Remove the eggs with a slotted spoon and place them directly on your rice mixture. Top the eggs with a very light drizzle of soy sauce, some freshly cracked black pepper, a sprinkle of sea salt, and some Yuzu hot sauce. Repeat the poaching and plating process with the last two eggs and serve.