| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
bowls
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Ingredients
- 1 cup quinoa
- 8 oz. Enoki mushrooms sautéed with turmeric and salt
- 1 egg per bowl crispy sunny side up
- Schezwan sauce see recipe below
- Koren beef see recipe below
- Pickeled carrots see recipe below
- Pickeled onions and tomatoes see recipe below
- scallions sliced thinly
Ingredients
|
|
Instructions
- Prepare quinoa according to package directions but sauté 1 onion first and add to quinoa.
- Heat up 1 tbsp of oil and sauté enoki mushrooms, adding turmeric and salt to taste.
- Over a medium flame, crack an egg into an oiled pan. Let the egg cook until the edges are golden brown, the whites are fully opaque and the yolk is still runny!
- Time to build our bowl!
- Mix the quinoa with the homemade schezwan sauce. Place on a plate and top with Korean beef. Add the mushrooms and pickled veggies on top. Top with the crispy egg and sprinkle everything with scallions.
