INGREDIENTS 2 tablespoons olive oil, divided Egg replacement (equivalent to 2 large eggs) beaten 2 cloves garlic, minced 1 small onion, diced 8 ounces mushrooms, sliced 1 head broccoli, cut into florets 1 zucchini, chopped 1/2 cup frozen corn 1/2 cup frozen peas 2 carrots, peeled and grated 3 cups cooked quinoa 1 tablespoon grated fresh ginger 3 tablespoons soy sauce 2 green onions, sliced Sriracha, for serving INSTRUCTIONS Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces. Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4-5 minutes. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes. Stir in green onions and eggs. Serve immediately, drizzled with Sriracha, if desired.