•  2 Tbsp. olive oil, divided
  •  2 large eggs, beaten
  •  2 cloves garlic, minced
  •  1 onion, diced
  •  8 oz. 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 Tbsp. grated fresh ginger
  •  3 Tbsp. soy sauce
  •  2 green onions, chopped
  •  Sriracha for serving

Heat 1 tablespoon of olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, flipping only once. Let cool before dicing into small pieces.

Heat remaining olive oil in a large skillet over medium high heat. Add garlic and onion, cook for 4 minutes or until onions are translucent. Add mushrooms, broccoli and zucchini. Cook for 3 to 4 minutes, stirring constantly until vegetables are tender. Add corn, peas, carrots and quinoa. Cook until heated through, about 1 to 2 minutes. Add ginger and soy sauce, and gently toss to combine. Cook for 2 additional minutes. Stir in green onions and eggs. Serve immediately, drizzled with Sriracha.