Quinoa Veggie Fried Rice

Boil water and quinoa in a saucepan over high heat; add salt to taste. Once boiling, lower the heat to a medium-low setting and cover the saucepan with a lid. Simmer for 15-20 minutes, or until the quinoa is tender and has absorbed all the water. Remove the saucepan from the heat source and let it sit for 5 minutes before fluffing the quinoa with a fork. Refrigerate the cooked quinoa for at least 8 hours or overnight to chill completely.

In a separate bowl, whisk together soy sauce, teriyaki sauce, and sesame oil until the mixture is smooth and well combined.

Heat 1.5 teaspoons of oil in a large skillet over high heat; sauté sliced carrots and chopped onion for 2 minutes. Add minced scallions, garlic, and ginger to the skillet; cook until fragrant, about 2 minutes more. Add another 1.5 teaspoons of oil to the skillet and stir in cooked quinoa; cook until heated through, about 2 minutes.

Pour the soy sauce-teriyaki sauce-sesame oil mixture into the quinoa mixture and stir until everything is evenly coated. Continue cooking for another 2 minutes, stirring constantly.

Create a well in the center of the quinoa mixture. Crack eggs into the well and scramble them with a spoon until they're cooked through, about 2-3 minutes. Add frozen peas to the skillet and cook until they're heated through, about 2-3 minutes. Finally, add a few extra scallions on top of the quinoa mixture to finish it off.