Quinoa Fried Rice

Ingredients
2 tbsp. olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
8 oz. shitake mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 c. frozen corn
1/2 c.  frozen peas
2 carrots, peeled and grated
3 c. cooked quinoa (1-1/2 c. uncooked)
1 tbsp. grated fresh ginger
3 tbsp. soy sauce
2 green onions, sliced
Sriracha, for serving

Instructions
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 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.

Serves 4 to 6.