Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • 2 large eggs (beaten)
  • 2 cloves garlic (minced)
  • 1 small onion (diced)
  • 8 ounces mushrooms (sliced)
  • 1 head broccoli (cut into florets)
  • 1 zucchini (chopped)
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 carrots (peeled and grated)
  • 3 cups cooked quinoa
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 2 green onions (sliced)
  • Sriracha (for serving)

Instruction

  • 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.
  • 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 have become translucent, about 4-5 minutes.
  • Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  • Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
  • Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
  • Stir in green onions and eggs.
  • Serve immediately, drizzled with Sriracha, if desired.