shoyu breakfast

this recipe, inspired by a fried rice recipe from 101cookbooks, is great w/ leftover grains* and random veg in the fridge. 

this morning i happened to have the quinoa and buckwheat on hand and the arugula/mustard greens are whats currently

popping off in our greenhouse. as w/ all our recipes, be creative w/ what you have on hand.  i've included the recipe for

the quinoa and buckwheat groats at the bottom in case these grains are new to you or you've got no leftovers.

btw:  the wonderful ingredients here are the ume plum vinegar, shoyu and toasted sesame oil: if you can get your

hands on naturally fermented plum vinegar (like Eden brand), raw aged shoyu and unrefined expeller pressed toasted

sesame oil (Eden), the flavors are really going to be talking.

1 1/2 cups quinoa, cooked

1/2 cup buckwheat groats, cooked

3 eggs (lovely, fresh & organic)

dash of sea salt and fresh ground pepper

1/2 medium onion, small chop

1 stalk of celery, small chop

4 green onions, chop in rounds

1/2 cup spicy greens (i used arugula, mustard), small chop

1 tablespoon ume plum vinegar

1 tablespoon oshawa nama shoyu or san-j tamari

1-2 tablespoons olive oil

1-3 teaspoons toasted sesame oil

toss about 1 tablespoon olive oil and 1-2 teaspoons sesame oil into a pan and heat to medium low.  w/ a twirl of the wrist while holding the pan handle, blend the two oils and cover the pan surface evenly.  crack eggs into a bowl and stir them up adding the dash of salt and pepper.  when oil is heated, pour eggs into the pan, count to ten, then swirl the egg mixture around the pan once, coating the entire bottom (thanks to heidi at 101cookbooks for this great technique).  allow it to set for a minute or so, then carefully flip the egg (i flipped it in sections) and let it cook through (happens quickly) being mindful not to overcook/brown the bottom.  remove the egg from the pan and slice into sections when cool enough to handle.

scrape the remaining egg out of the pan, there ought to be enough oil left to keep going for a bit, toss in the onion and celery and saute on same heat for a few minutes (onion will become translucent), stirring occasionally.  if it looks dry add a bit more olive oil and a sprinkle of sesame oil. add the leftover grains, stir.  when heated through, add green onions, eggs, spicy greens, vinegar and shoyu.  mix well and taste, sauting lightly before adding more oils, vinegar or shoyu to your preference.

enjoy steaming hot, cold or somewhere inbetween wrapped up in nori paper

*technically speaking, buckwheat groats are a seed, not a grain

3/4 cup quinoa, soak

1/4 cup buckwheat groats (hulled), soak & sprout

1/2 teaspoon sea salt

after soaking, rinse the quinoa well, place in a pot and cover w/ an inch of water and  sea salt.  bring to a boil and skim the bubbles/skum from the surface. allow to boil for a few minutes before putting a lid on and simmering for 5 minutes.  add the sprouted buckwheat, put the lid back on and simmer 5 more minutes.  turn off heat and leave alone for an hour.

the quinoa will be slightly cruchy and the buckwheat will have expanded and puffed out.