Ingredients:

  • 3 cups (540g) cooked quinoa, chilled
  • 2 tbsp (30ml) neutral oil
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, small diced
  • 1 cup (150g) frozen peas, thawed
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tsp (5g) sriracha
  • 3 large (150g) eggs, lightly beaten
  • 2 green onions (10g), thinly sliced

Instructions:

  1. Heat the neutral oil in a wok or large non-stick skillet over medium-high heat until shimmering. Add the diced onion and carrots, stirring constantly for 3-4 minutes until the onions become translucent and the carrots soften slightly. Stir in the garlic and ginger during the last 30 seconds until fragrant.
  2. Increase the heat to high and add the chilled quinoa. Spread the grains across the pan and let them sit undisturbed for 1-2 minutes to develop a slight golden crust. Stir frequently for another 3 minutes, ensuring the quinoa is toasted and moisture has evaporated.
  3. Push the quinoa and vegetables to the sides of the pan to create a well in the center. Pour in the beaten eggs and scramble them quickly until just set. Fold the eggs back into the mixture.
  4. Pour the soy sauce, sesame oil, and sriracha over the top, tossing everything together for 1 minute until the quinoa is evenly coated and glistening. Garnish with sliced green onions.