Fried quinoa with shrimp

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.