Vegetarians can try this recipe with paneer burjee, in stead of eggs.
Serving for 4
Ingredients:
Oil - 3 tbsp.
Eggs - 2
Carrots - 2 (peeled and diced)
Small onion - 1 (chopped)
Peas - 1/2 cup (frozen)
Garlic - 3 cloves (crushed)
Salt - to taste
Ground black pepper - to taste
Quinoa - 5 1/2 cups
Water - 11 cups
Green onions - 3 (sliced)
Sesame oil - 1/2 tsp.
Preparations
Cook quinoa in water: bring the pot to a
boil, cover the pot, lower the flame, and cook for 15-20 minutes.
Heat 1/2 tbsp of oil in a pan, break an egg into it and cook while
stirring from time to time, scrambling the egg. Transfer the egg to a
plate.
Add 1 tbsp of oil to the pan and warm it up, add carrots, onion, peas,
garlic, salt, and pepper.
Fry the ingredients for 5 minutes or until the carrots and onion soften.
Pour 1 1/2 tbsp of oil into the pan and add the cooked quinoa, green
onions, and soy sauce.
Mix everything together and keep frying for 3 minutes.
Add the scrambled egg to the pan and dress in sesame oil. Serve warm.
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