- In a kettle over medium-high heat, add 1 Tbsp. sesame oil and quiona. Cook for 2-3 minutes then add the chicken broth and bring to a boil. Cover the pan and reduce heat to low. Cook for 15-20 minutes, checking after 15 minutes until the quinoa is sprouted. (Don’t check the quinoa any sooner or you will let the steam escape that it needs to cook.)
- Meanwhile, when the quinoa has about 5 minutes left to cook, in a large saute pan over medium-high heat, add one teaspoon sesame oil with the onion, carrots, peas, ginger and garlic. Saute for 3 minutes until the vegetables are heated through, but still crisp. Add the shrimp to the pan and cook for an additional 1-2 minutes until they are heated.
- Fluff the quinoa with a fork and add it to the pan of vegetables. Add the whisked eggs and quickly stir everything together until all of the quinoa is nicely coated with the egg mixture.
- Finish the dish off by adding the soy sauce and give a quick stir so everything is well coated. Serve immediately with a bottle of Kikkoman Soy Sauce on the table for your guests to add extra sauce to their liking!