Instructions:

1. 1. Prepare your Quinoa in a Rice Cooker the day before. This allows for the correct texture in your final dish. I replaced the water with chicken broth in my rice cooker
   2. Whisk 3 eggs seasoned with salt and pepper to taste. Cook eggs omelette style over medium low heat. Cut into small cubes and set aside.
   3. In a medium bowl, toss chicken with Sesame Oil and season with salt and pepper to taste
   4. Heat oil over high heat in a large frying pan, add chicken and stir fry for approximately 2 minutes or until light golden brown
   5. Add onion and garlic to pan and sauté until onions are soft. About 3-4 more minutes
   6. Stir in green onions
   7. Add quinoa to pan and evenly distribute, then let cook 2 minutes
   8. Continue to stir fry
   9. Add ⅓ bag of frozen peas and carrots, stir
   10. Add soy sauce and mix together
   11. Once peas and carrots are fully warmed, cover with foil and let sit for 2 minutes
   12. Serve