Pour the quinoa grains in a sieve and rinse them under cold running tap water.

Pour the vegetable or chicken stock in a large saucepan and place this over high heat. Once the stock is boiling, pour in the rinsed quinoa.

Stir and turn the heat low now. Cook the quinoa about 10 to 12 minutes. Check regularly to see if the quinoa is tender. It should be cooked through but still a little crunchy, not mushy. Once this is done, take the pan off the heat and pour the quinoa in a sieve or colander.

Drain the quinoa and immediately rinse it under cold running tap water to stop the cooking process. Let it cool down a little. In the meantime mash the garlic and the shallot under the blade of your knife until you get a mushy pulp. Pour 3 tablespoons of the olive oil in a large non-stick pan and place it over medium heat. Once the oil is hot, add the freshly grated ginger and the shallot and garlic mash to the pan.

Quickly stir fry the garlic and shallot for a minute until fragrant. Then add the drained cooked quinoa to the pan as well.

Stir well again and fry the quinoa for 5 minutes. Make sure the quinoa doesn’t burn. Then add the sliced carrot and the frozen peas.

Cook the ingredients for another 3 minutes. Season the fried quinoa with the hot chili sauce and the soy sauce. Also add a pinch of salt to taste.

Stir well again and take the pan off the heat then. Put a lid on it and let the quinoa and peas rest for now. In the meantime fry the eggs in the remaining olive oil.

Right before serving check the seasoning of the quinoa and add extra soy sauce, salt or hot chili sauce to taste if necessary. Scoop the quinoa fried rice into bowls and top with a fried egg. Serve hot.