Japanese-style Eel Fried Quinoa Rice


  • Grilled Eel: Half

  • Quinoa: 1/2 cup

  • Water: 1 cup

  • Egg: 1

  • Minced garlic: 1/2 tablespoon

  • Edamame: 40g

  • King oyster mushroom: 1

  • Carrot: 40g

  • Eel juice: 1 tablespoon

  • Soy sauce: 1/2 tablespoon

  • Mirin: 1/2 tablespoon

How To Cook:

Step 1: Soak the quinoa for 30 minutes.

Step 2: Wash the quinoa and drain the water.

Step 3: Add 1 cup of water to the quinoa, boil, cover the pot, turn to low heat, and cook for 10-15 minutes. Turn off the heat and simmer for 15 minutes, set aside for later use.

Step 4: De-ice the grilled eel and cut into pieces, set aside for later use.

Step 5: Dice king oyster mushrooms, set aside for later use.

Step 6: Peel and dice the carrots, set aside for later use.

Step 7: Sauté the minced garlic, edamame, carrot and king oyster mushrooms slightly over medium heat, then add in the quinoa rice and fry.

Step 8: Pour in the beaten eggs and stir well, then add in eel juice, soy sauce and mirin.

Step 9: Add diced eel and stir well, it’s done.

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