Korean Quinoa Bowl

Name: Korean Quinoa Bowl
Ingredients: 3 tablespoons vegetable oil, plus more for cooking eggs; 1/2 pound shiitake mushrooms, stems removed, caps sliced; Sea salt and freshly ground black pepper; 1 pound bean sprouts; Juice of 2 limes; 4 teaspoons sesame oil; 2 cups cooked red quinoa (season with salt, cook in a rice cooker in a ratio of 2 water to 1 red quinoa, and refrigerate); 1 pack toasted nori sheets; 1 head organic baby lettuce, picked, washed and dried; 2 tablespoons toasted white sesame seeds; 1 cup kimchi, sliced; 4 ounces soft tofu; 4 large eggs; 1 bunch green onions, thinly sliced, for garnish; Leaves from 1/2 bunch cilantro, for garnish