Preparation Time : 0-5 minutes
Cooking time : 21-25 minutes
Servings : 4
Quinoa 1 cup
Oil 1 tablespoon + 1 teaspoon oil
Salt to taste
Lemon leaf 1
Frozen crabsticks 2 teaspoons
Juice of ½ lemon
Fresh coriander leaves 10-12
Roasted crushed peanuts 1 tablespoon
Step 1: Heat sufficient water in a deep non-stick pan, add quinoa and cook till soft.
Step 2: Heat 1 tsp oil in a non-stick pan, break egg in it, sprinkle salt and crushed peppercorns on top and fry sunny-side up. Remove from heat and set aside.
Step 3: Heat 1 tbsp oil in another non-stick pan. Slice onions and add to the pan. Tear lemon leaf, add and saute for 1 minute.
Step 4: Cut crabsticks into small pieces and add to the pan along with fish sauce.
Step 5: Diagonally slice red chillies and add, mix and cook for 2 minutes.
Step 6: Strain the cooked quinoa and add to the pan along with salt and brown sugar. Mix and cook for 2 minutes.
Step 7: Add lemon juice, coriander leaves and peanuts and mix.
Step 8: Transfer this mixture onto a serving plate. Place the sunny-side up egg on top and serve immediately.