• 1 ½ tbsp olive oil, divided
  • 2 large eggs, beaten
  • 3 scallions, thinly sliced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 1-pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
  • ½ cup diced red bell pepper
  • ½ cup diced carrot
  • ½ cup peas, fresh or frozen (thawed)
  • 2 cups cold cooked quinoa
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 1 teaspoon toasted (dark) sesame oil (Optional)


  • The number of ingredients can change as per the number of people being served.
  • If you like you can change the style and make modifications to the mentioned ingredients and recipe.


  1. Heat 1 teaspoon of oil in a spacious, flat-bottomed carbon-steel wok or a large heavy skillet over high heat. Cook the eggs without stirring until fully cooked on one side, approximately 30 seconds. 
  2. Flip them and cook until just done through, about 15 seconds. Transfer the cooked eggs to a cutting board and slice them into 1/2-inch pieces. In the same pan, add ½ teaspoon of oil along with scallions, ginger, and garlic. 
  3. Cook and stir until the scallions have softened, around 30 seconds. Incorporate the chicken and cook, stirring, for 1 minute. Add bell pepper, carrot, and peas, and continue cooking and stirring until they reach the desired tenderness, about 2 to 4 minutes. 
  4. Transfer the entire mixture to a large plate. Introduce the remaining 1 teaspoon of oil to the pan and add quinoa, stirring until it becomes hot, which should take 1 to 2 minutes. 
  5. While stirring, make sure to bring the quinoa from the bottom to the top, ensuring that it is all coated with oil and evenly cooked. Reintroduce the chicken, vegetables, and eggs to the pan. 
  6. Pour in tamari (or soy sauce) and stir until the ingredients are well combined. Serve the dish drizzled with sesame oil if you choose to use it.
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