Quinoa Veggie "Fried Rice"

2 Tbsp olive oil, divided
2 eggs, beaten
2 cloves garlic, minced
1 onion, minced
8 oz 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 Tbsp grated fresh ginger
3 Tbsp soy sauce
2 green onions, sliced
Sriracha, for serving

Heat 1 Tbsp olive oil in skillet.  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 Tbsp olive oil in large skillet.  Add garlic and onion.  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.  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, to taste.

Serves 4