3 tablespoons olive oil, divided
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
Salt and pepper
4 cups cooked and chilled quinoa
3 green onions, thinly sliced
3-4 tablespoons soy sauce, or more to taste
2 teaspoons oyster sauce (optional)
1/2 teaspoon toasted sesame oil
- Heat 1/2 tablespoon of olive oil in 9.5" Deep Frypan over medium-high heat. Add eggs, and cook until scrambled, stirring occasionally.
- Remove egg, and transfer to a separate plate.
- Add an additional 1 tablespoons olive oil to the pan and heat. Add carrots, onion, peas and garlic, and 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 the remaining 1 1/2 tablespoons of olive oil, and stir. Immediately add the cooked quinoa, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the quinoa. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.
- Serve warm.