PREP TIME00 min
COOK TIME00 min
1 cup of cooked quinoa you prepped Sunday (recipe above)
A handful of green onions, chopped
2 cloves of minced garlic
1 tablespoon of minced ginger
2 tablespoons of olive oil
1 tablespoon of sesame oil
1⁄2 cup of frozen peas
2 tablespoons of tamari
1 tablespoon of coconut sugar
1 tablespoon of sriracha
In a large saucepan, heat up olive oil then add the garlic and ginger.
Once fragrant, add the quinoa, until it’s coated with the oil mixture.
Add the frozen peas and carrots until defrosted (about 3-5 minutes).
Make a hole in the rice, add the sesame oil, then crack in the egg.
Once the egg begins to cook (about 1-2 minutes) mix up the rice.
Turn off the heat, add the tamari, sugar and sriracha.