Step 1

Finely dice onion into 1/8-inch pieces.

Step 2

Heat sesame oil in a large nonstick frying pan over medium heat. Fry eggs 1 at a time until as done as you like. Transfer eggs to a plate as done. Cover with foil or a plate to keep warm.

Step 3

Add vegetable oil to the same large nonstick frying pan over medium heat, then add onion and cook until translucent, about 4 minutes. Remove from heat and set aside.

Step 4

In a medium saucepan, combine chicken broth, mirin, soy sauce, oil, and salt. Bring to a boil, then stir in quinoa and reduce heat to a low simmer. Cover pan and cook until liquid is absorbed and quinoa turns translucent, about 20 minutes. Remove from heat, stir in sauteed onion, and set aside, covered. (Pro Tip: Look for mirin, a lightly sweetened Japanese-style rice wine used for cooking, in the Asian foods aisle of your grocery store.)

Step 5

Slice mushrooms. Melt butter in a large frying pan over medium-high heat. Add mushrooms, salt, and pepper. Cook, stirring occasionally, until mushrooms begin to brown, 2-3 minutes. Transfer mushrooms to a medium bowl and set aside. (Pro Tip: Save a step if you like and buy pre-sliced mushrooms.)

Step 6

Add garlic oil and edamame to frying pan and cook over medium heat, stirring occasionally, until heat through, about 1 minute. Add salt and mix well.

Step 7

Cut seaweed into shreds and finely chop green onion. To assemble, fill serving bowls with quinoa. Top with mushrooms, fried eggs, and edamame. Sprinkle roasted seaweed, green onion, and sesame seeds on top of egg. Drizzle each bowl with a few drop of toasted sesame oil.