Quinoa, mushroom + soy bowl w/ crispy fried egg

Name: Quinoa, mushroom + soy bowl w/ crispy fried egg
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 80 ml (2½ fl oz/⅓ cup) rice vinegar; 100 ml (3½ fl oz) soy sauce; 300 g (10½ oz) mixed mushrooms; 2 sheets nori; 100 ml (3½ fl oz) Soy dressing; 400 ml (13½ fl oz) hot chicken or vegetable stock (or hot water); 2 tablespoons sesame seeds, toasted; 1 carrot, peeled and julienned; 100 g (3½ oz) Chinese cabbage (wombok), thinly sliced; 4 eggs; 160 ml (5½ fl oz) sesame oil; 1 garlic clove, finely grated with a microplane; 10 g (¼ oz) peeled ginger, finely grated with a microplane; 180 g (6½ oz) quinoa, rinsed under cold water until the water runs clear; 90 ml (3 fl oz) light olive oil; 4 spring onions (scallions), trimmed and thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

Super healthy doesn’t have to mean boring or bland; this breakfast bowl is delicious and will keep you going all morning. There are loads of great umami flavours happening here, and the seeds, veggies and crispy egg all combine to give a great crunch.

Ingredients

90 ml (3 fl oz) light olive oil
4 spring onions (scallions), trimmed and thinly sliced

Breakfast

Method

Heat 2 tablespoons of the olive oil in a cast-iron pot or heavy-based saucepan over medium heat. Add most of the spring onion (reserving some for garnish), the garlic and ginger and cook for a few minutes, stirring regularly, until softened. Stir in the rinsed quinoa, then ad