Quinoa Fried Rice

Ingredients

1. 2 tablespoons olive oil, divided
2. 2 large eggs, beaten
3. 2 cloves garlic, minced
4. 1 small onion, diced
5. 8 ounces mushrooms, sliced
6. 1 head broccoli, cut into florets
7. 1 zucchini, chopped
8. 1/2 cup frozen corn
9. 1/2 cup frozen peas
10. 2 carrots, peeled and grated
11. 3 cups cooked quinoa
12. 1 tablespoon grated fresh ginger
13. 3 tablespoons soy sauce
14. 2 green onions, sliced
15. Sriracha, for serving

Instructions

1. Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
2. Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
3. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
4. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
5. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
6. Stir in green onions and eggs.
7. Serve immediately, drizzled with Sriracha, if desired.

Notes

1. Serves 4-6pa