We used quinoa to bump up the fiber and protein in this stir-fry-inspired dish.
Opt for a flat skillet over a wok so you have plenty of room to nestle in the eggs.
Add scallions, garlic and ginger.
Photo: Jason Donnelly
Cook, stirring, for 20 seconds.
Add green beans, squash and zucchini.
Cook, stirring, until the vegetables are tender, about 2 minutes.
Add quinoa, the remaining 1 tablespoon peanut (or canola) oil and oyster sauce.
Cook, stirring, until the quinoa is hot, 2 to 3 minutes.
Make 4 indentations in the quinoa mixture and crack an egg into each one.
Cover the pan and cook until the egg whites are just barely set, about 3 minutes.
Serve drizzled with sesame oil and sprinkled with more scallions, if desired.
Find them in the grains section of well-stocked grocery stores.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
