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Home » Easy

Stir-Fried Sausage & Egg Quinoa

Published: Apr 10, 2013 by Felicia Lim · This post may contain affiliate links

OUR VERY FIRSTS

***
Just like we remember our first conversations woven with a complete stranger;
the initial brush on our lips which we’ll always call our first kiss;
 the pre-dawn slant of warm sunlight after entire months of chilly cold;
and the piercing scents of a fruit orchard ripe with the smells of summer –
this is how I remember the first dish I ever cooked.
***

Traveling across oceans and continents to relocate in Argentina, I had brought with me 52 kilos in luggage, made up mostly of clothes, a plastic microwavable rice-cooker, and a rough recipe of my favorite Singaporean dish memorized by heart.

This precious recipe would eventually save me from bouts of homesickness and Singaporean food withdrawal, but I hadn’t known that it would ultimately propel me headfirst into unknown culinary territory.

In a cozy, small apartment kitchen in Palermo, Buenos Aires, during the fall of 2010, my homesick self and famished stomach reached timidly for the microwavable rice-cooker I had brought over from Singapore – at that point of time more an insurance than for the love for cooking – and set out to cook my favorite Singaporean dish.

cornbread in a cast iron skillet
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There’s no big surprise that the first dish I conquered was really a very simple one.

It was my domestic helper Shah’s master recipe – Chicken Sausage Fried Rice.

It’s something that I’ve cooked over and over again, each bite a reminder of home and its nearness to me despite the literal distance between us. It’s also incredibly easy (if you follow the steps in a logical order) and a recipe that can’t really go wrong.

A dish that has received raging success in Juan’s family and a staple I can’t seem to get sick of, I delight in every single time I make it – because it reminds me of how far I’ve come in the culinary sphere. Beyond being just a dish to satisfy my hunger, it has also become a source of comfort, my safety blanket, and the first stepping stone into my adventures in the kitchen.

And because it holds such a dear place in my heart, I’ve created a twist to it, a kind of homage to my favorite dish.

In order to keep the modified dish almost identical to the original one, and to preserve the unique flavors I’ve grown to associate with home, I’ve kept most of the ingredients except the base on which it is made.

I’ve been challenging myself to try new things this year, so it naturally flows that I’m also experimenting with uncommon ingredients, as well as unfamiliar cooking methods for familiar ingredients, particularly since I now spend quite a fair bit of my free time meddling about in the kitchen, flipping open the oven door and practicing my kung fu wok-frying skills.

I wanted to test out how the recipe would taste with quinoa, one of the new foods I’ve dared myself to try this year.

Stir-Fried Sausage & Egg Quinoa_2

Quinoa is a seed that not everyone is used to, but is getting increasingly popular.

IMG_4580

Quinoa is generally eaten straight after it’s been boiled, but I was curious to see how stir-frying it would turn out.

IMG_4562

It turned out great alongside sausages and eggs, garnished with a little parsley..and relished with an appetite hungry for a warm, hearty meal.

IMG_4577

STIR-FRIED SAUSAGE & EGG QUINOA (Serves 4)

Ingredients:

1) 1 cup of dried quinoa
2) 2 cups of water
3) 2 large German sausages, diced (you may use normal sausage franks as well)
4) 4 eggs
5) 1 medium onion, diced
6) 1 garlic clove, minced
7) 1 stalk of spring onions, chopped
8) salt & pepper to taste

Steps:

1) Rinse dried quinoa until water is clear
2) Place rinsed quinoa and water in a pot and bring to a boil
3) Once water starts boiling, cover pot and reduce heat to minimum for 10-11 minutes
4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on)
5) Fluff quinoa with a fork and allow it to cool
6) Break and beat the eggs, and make an omelette in a pan or wok
7) Cut cooked omelette into small pieces
8) Saute minced garlic and diced onions in a wok with 2-3 teaspoons of oil
9) Once onions are starting to caramelize, add in diced sausages and stir for about one minute
10) Add in cooked quinoa and mix together
11) Add in cut omelette pieces and mix well, and add salt & pepper to taste
12) Serve hot and garnish with chopped spring onions

Dried quinoa:
IMG_4514

Rinse dried quinoa until water is clear:
IMG_4520

Place rinsed quinoa and water in a pot and bring to a boil:
IMG_4526

After quinoa has cooked and is allowed to stand:
IMG_4530

Fluff quinoa with a fork and allow it to cool:
IMG_4536

Eggs, minced garlic, diced onions and sausages:
IMG_4538

Make an omelette in a pan or wok:
IMG_4543

Cut cooked omelette into small pieces:
IMG_4544

Saute minced garlic and diced onions in a wok with 2-3 teaspoons of oil:
IMG_4550

Once onions are starting to caramelize, add in diced sausages and stir for a minute:
IMG_4555

Add in cooked quinoa:
IMG_4557

And mix together:
IMG_4559

Add in cut omelette pieces:
IMG_4561

Mix well, and add salt & pepper to taste:
IMG_4562

Serve hot and garnish with chopped spring onions:
IMG_4580Stir-Fried Sausage & Egg Quinoa

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Min says

    April 15, 2013 at 8:50 am

    I can relate to the feelings of homesickness….I grew up very sheltered, which is exactly the reason why I decided to attend an out-of-state college. Well, my freshmen year was def not one that I want to relive again. I had never felt so lonely and helpless. I didn’t realize how attached I was to my family until then. One of the first things I missed was def my mom’s homecookin’!
    It’s great that you’re becoming more adventurous in the kitchen ;). It’s quite fun, eh? I just signed up to take a Thai cooking class, and I so wish we could take it together…Isn’t quinoa tasty? I truly love its versatility..it goes with anything. I must try this stir-fry! Hope you have a blessed week!!

    Reply
    • rosewithoutthorns says

      April 15, 2013 at 10:16 am

      Min! How cool is it that you’re taking a Thai cooking class? now you can show us what other kinds of foods Thais eat other than the famous Pad Thai, Tom Yum and green curry!! Would be awesome if we could take the class together! I love my cooking class – it really motivates me to try new recipes and to keep on cooking!!

      regarding what you said about homesickness during your freshman years – well I know what you mean. But in a way, this intentional time away from home also helps us grow ourselves, become more independent and creative and we learn things about ourselves that we wouldn’t have learnt before!

      Have a lovely week dear! and I hope you have fun at Thai cooking class!! BIG HUG!

      Reply
  2. gracelimsaifong says

    April 11, 2013 at 6:51 pm

    Do you think there is quinoa sold in SG? I will have to check it out first.

    Reply
    • rosewithoutthorns says

      April 12, 2013 at 12:52 am

      I”m sure there is! go to cold storage or some other more western supermarket.

      Reply
  3. Jess @ On Sugar Mountain says

    April 11, 2013 at 11:24 am

    Oooo Felicia I love this! I still have yet to try quinoa but it’s great that you used it in a stir fry! Will definitely have to pick up a bag next time I’m out at the store 😀

    Reply
    • rosewithoutthorns says

      April 11, 2013 at 11:40 am

      Hey Jess!! u have to try quinoa! particularly because its a new food for you, and because its so easy to cook! It’s cooked (in the boiling method) in less than 15 minutes! And then ready to be eaten!

      then if you choose to stir fry it it just takes a couple more minutes once you have all the other ingredients ready (which you can prepare while the quinoa is cooking in the pot).

      let me know when u eventually do try it!

      Reply
  4. 76sanfermo says

    April 10, 2013 at 5:37 pm

    Felicia , i ‘m going to try this , too!
    Hoping to find quinoa , of course!
    Ciao!

    Reply
    • rosewithoutthorns says

      April 10, 2013 at 5:40 pm

      Hello Anna!!

      I hope u manage to find quinoa to make this! It’s really delicious and you’ll get a (close) taste of what my favorite dish is!

      Reply

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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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