Quinoa Fried Rice with Mixed Vegetables for 4 Servings

Instructions:

1. Ensure your 3 cups of cooked quinoa are completely cold. If you just cooked it, spread it on a baking sheet and pop it in the freezer for 10 minutes to dry it out.
2. Heat 1 tablespoon of oil in your large skillet over medium high heat. Pour in the 2 beaten eggs and cook for 1 minute until just set but still soft. Remove eggs and set aside.
3. Wipe the pan and add the remaining tablespoon of oil. Toss in the whites of the 2 green onions, the 3 cloves of minced garlic, and the 1 tablespoon of grated ginger. Sauté for 30 seconds until the kitchen smells incredible.
4. Add the 1.5 cups of frozen peas and carrots, the diced red bell pepper, and the 0.5 cup of snap peas. Cook for 3 to 4 minutes until the peppers are soft and slightly blistered.
5. Turn the heat to high. Add the 3 cups of chilled quinoa to the pan. Spread it out and let it sit for 1 minute without stirring until you hear a popping sound.
6. Stir the quinoa and veggies together, cooking for another 2 minutes. You want the quinoa to look glossy and smell slightly toasted.
7. Pour in the 3 tablespoons of soy sauce, 0.5 teaspoon of white pepper, and 1 teaspoon of sriracha. Stir vigorously for 1 minute until every grain is coated in brown sauce.
8. Fold the cooked eggs back into the pan, breaking them up with your spatula.
9. Remove the pan from the heat. Drizzle with 1 teaspoon of toasted sesame oil and scatter the green onion tops over the top.
10. Serve immediately. The texture is best when it's screaming hot and the edges are still a bit crispy.