Fried quinoa with shrimp

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 4

This Asian-inspired dish replaces traditional fried rice with quinoa, resulting in a healthier dish and the interesting texture that quinoa is known for. Cook the quinoa ahead of time and let it dry before frying. Stir-fry it in a pan or wok with eggplant, carrots, green onions, shrimp, and spices. Serve the fried quinoa with a fried egg. It's perfect for a nutritious breakfast or a delicious lunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup quinoa
6 tablespoons of vegetable oil
1 small Japanese eggplant (about 170g), halved lengthwise and sliced into 1cm thick pieces.
2 cloves garlic, crushed
1 small carrot, cut into strips
2.5 cm ginger root, peeled and finely chopped
1 bunch green onions, thinly sliced (white parts separated from green parts)
2 tablespoons soy sauce
1 tsp. dark sesame oil
0.5 tsp Asian fish sauce
450 g small shrimp, peeled and deveined
4 large eggs

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Rinse the quinoa thoroughly. Place the quinoa in a large saucepan and cover with 3 cups of water. Bring to a boil over high heat. Reduce the heat to a simmer and cook until the quinoa is tender, about 15 minutes. Drain and place on a rimmed baking sheet to cool.
In a large nonstick skillet or wok, heat 3 tablespoons of vegetable oil over medium-high heat. Add the eggplant and cook until darkened, 2-3 minutes. Add another 2 tablespoons of vegetable oil to the skillet, then add the garlic, carrots, ginger, and white parts of the green onions. Cook until the vegetables begin to soften, about 1 minute. Add the soy sauce, sesame oil, and fish sauce.

Add the shrimp and cook, stirring, until they begin to change color, about 2 minutes. Add the cooled quinoa. Continue cooking, stirring, until the shrimp are just cooked through, about 3 minutes. Stir in the green onions. Divide the quinoa and shrimp among four plates.
Wipe out the skillet and heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Crack the eggs into the skillet, season with salt and pepper, and cook until set, about 3 minutes.

Place a fried egg in each bowl.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Dinner / Main courses / Cereals, legumes / Fish and seafood / Eggs and dairy products / Appetizers / Fish appetizers / / / Food Network - recipes / Asian cuisine

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