Quinoa Fried Rice

2 1/2 to 3 cups cooked quinoa
1/2 cup onion, chopped
1/2 cup baby bella mushrooms, chopped
2 carrots, peeled and chopped (about 1 cup)
3 scallions, chopped and divided (about 3/4 cup)
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 teaspoons olive oil
1 egg + 1 egg white, lightly scrambled (still raw)
1/2 cup frozen peas, thawed

Sauce:
1 tablespoon Szhechuan (or teriyaki or hoisin) sauce
1 ½ tablespoons soy sauce
½ teaspoon sesame oil

-Could use more veggies -- 1/2 cup assorted bell peppers would be great.

-Try without second teaspoon of olive oil to see if you can cut down the fat.

Cool quinoa and store in the fridge, preferably overnight.
Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.

Heat 1 teaspoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add the rest of the veggies and cook. Add 2 scallions, garlic and ginger to the pan.

Cook another two minutes. Add the rest of the olive oil and the quinoa. Stir-fry about two minutes.

Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.

Serving Size: Makes 4 servings