Quinoa Fried Rice
Servings: 4

2 tablespoons olive oil, divided
3 eggs, beaten
2 medium carrots, peeled and diced
1 small white onion, diced
4 cloves garlic, minced
½ cup frozen peas
4 cups cooked quinoa
4 tablespoons soy sauce
2 teaspoons oyster sauce
½ teaspoon toasted sesame oil
salt, to taste
pepper, to taste
3 scallions, thinly sliced, to garnish
½ tablespoon sesame seeds to garnish

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the beaten eggs and cook while stirring occasionally until they are scrambled and cooked through.

Transfer the scrambled eggs to a plate and set it aside.

Add the remaining 1 tablespoon of olive oil to the skillet and turn the heat to medium-high.
Add the carrot and onion and cook until softened, about 5 minutes.

Add the garlic and cook for another minute.
Add the peas and continue to cook until they are warmed through and plump, about 2 to 3 minutes.

Add the cooked quinoa, soy sauce, oyster sauce, and toasted sesame oil and stir to combine.
Cook for an additional 3 to 5 minutes to fry the quinoa.

Add the scrambled eggs into the mixture and mix well.

Remove from heat and serve immediately, garnished with scallions and sesame seeds.