Korean Quinoa Bowl

Directions

1. 1
   Heat a large cast-iron pan, and add the vegetable oil.
2. 2
   Once the oil is hot, add the mushrooms and some salt and pepper and cook until golden brown.
3. 3
   Transfer the mushrooms to a plate, and refrigerate.
4. 4
   Put the bean sprouts in a tall plastic container, add some salt and 4 tablespoons of the lime juice and refrigerate.
5. 5
   Before you cook the eggs, gather all the ingredients and start building your bowls: Add 1 teaspoon of the sesame oil into each of 4 bowls, and spread it around with a plastic spatula.
6. 6
   Distribute the quinoa evenly among the bowls, and continue with the nori, lettuce, sesame seeds, kimchi and tofu.
7. 7
   (I like to keep everything separated near the edge of the bowl.)
8. 8
   Once the bowls are filled, heat a large nonstick pan over medium heat, add enough oil to coat the whole pan and add the eggs.
9. 9
   Cook to desired doneness (I prefer mine sunny-side up, so the yolks can coat all the ingredients).
10. 10
    Once the eggs are cooked, season with salt and pepper, and place 1 egg in the middle of each bowl.
11. 11
    Garnish with green onions and cilantro.