Name: Quinoa Shrimp Fried "Rice"
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4
Ingredients: 1 cup quinoa; 6 tablespoons vegetable oil; 1 small Japanese eggplant (about 6 ounces), halved lengthwise and sliced crosswise into 1/2-inch-thick pieces; 2 cloves garlic, minced; 1 small carrot, cut into thin matchsticks; One 1-inch piece fresh ginger, peeled and minced; 1 bunch scallions, sliced (white and green parts kept separate); 2 tablespoons soy sauce; 1 teaspoon toasted sesame oil; 1/2 teaspoon Asian fish sauce; 1 pound small shrimp, peeled and deveined; 4 large eggs; Kosher salt and freshly ground black pepper

Directions

Rinse the quinoa well. Put the quinoa and 3 cups water in a large saucepan over high heat and bring to a boil. Reduce the heat so the water simmers and cook until the quinoa is tender, about 15 minutes. Drain and spread on a rimmed baking sheet to cool.
Heat 3 tablespoons of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the eggplant and cook until it begins to brown, 2 to 3 minutes. Add 2 more tablespoons of the vegetable oil to the skillet and stir in the garlic, carrot, ginger and scallion whites. Cook until the vegetables begin to soften, about 1 minute. Stir in 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 to cook, stirring, until the shrimp are fully cooked, about 3 minutes. Stir in the scallion greens. Divide the mixture among 4 bowls.
Wipe out the skillet and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack the eggs into the skillet, sprinkle with a little salt and a few turns of pepper and cook until set, about 3 minutes.
Top each bowl with a fried egg.

Quinoa Shrimp Fried "Rice"

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