Serves 4
- 2 tablespoons olive oil, divided
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 carrots, peeled and diced
- 1 tbsp. grated fresh ginger
- 1/2 cup frozen peas
- 3 cups cooked quinoa
- 3 tablespoons soy sauce
- 2 scallions, sliced
- ½ tsp sesame oil
- Sriracha, for serving
- Heat 1 tablespoon olive oil in a medium skillet over low heat. Add egg, and cook until scrambled, stirring occasionally.
- Remove egg, and transfer to a separate plate.
- Add an additional 1 tablespoon olive oil and sauté onions, carrots, ginger, and peas season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
- Increase heat to high, add in cooked quinoa, and soy sauce. Cook, stirring constantly, until heated through, about 2 minutes. Then add in the eggs and stir to combine.
- Add the sesame oil, and scallions, and stir to combine, and remove from heat.
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