Ingredients
500gm mixed vegetables
300gm back bacon, cut in strips
4 eggs
250gm bunashimeiji mushrooms
1 tbsp of oyster sauce
Cook in rice cooker
2 cups of red quinoa (4 cups water)
1 chicken stock cube
Chop til fine
1in knob of young ginger
4-5 shallots
5-10 cloves of garlic
Fry bacon in oil, till slightly crispy (I prefer Chinese sausages or charsiew, but none in stock today... sweep aside.
Fry mushrooms, sweep aside.
Fry ginger garlic and shallots til fragrant.
Then fry the rest of vegetables.
Scoop into quinoa.
Crack eggs in oil and fry til just before solidify, pour in quinoa and rest of cooked stuff and stir in high flame. Smell burnt? Turn off flame. Lunch is served...
After lunch, I will put it all back in the rice cooker to keep warm til family returns for dinner.
