Recipe Library
Egg-in-a-Hole Fried Quinoa
Sizzling scallions, garlic, and ginger perfume the oil before crisp green beans and tender squash tumble in. Hot quinoa glistens with savory oyster sauce, and each spoonful delivers a silky egg yolk that melts into every bite.
- Total
- 23 min
- Prep
- 15 min
- Cook
- 8 min
- Serves
- 4
Nutrition per Serving
- Calories
- 342
- Protein
- 13g
- Carbs
- 29g
- Fat
- 20g
- Fiber
- 5g
- Sugar
- 4g
- Sodium
- 455mg
Ingredients
- 3 tbsp peanut or canola oil, divided
- 3 scallions, thinly sliced, plus more, for serving
- 1 tbsp minced fresh garlic
- 1 tbsp minced fresh ginger
- 2 cup green beans, trimmed and cut into 1/2-inch pieces
- 1 small yellow squash, diced
- 1 small zucchini, diced
- 2 cup cold cooked quinoa (see Tip)
- 3 tbsp oyster sauce, preferably vegetarian
- 4 large eggs
- 1 tbsp toasted sesame oil
Instructions
- Heat 2 tablespoons peanut (or canola) oil in a large cast-iron or nonstick skillet over medium-high heat. Add scallions, garlic and ginger. 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.