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Heat cooking oil in a pan over medium-high heat.
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Add beaten eggs; scramble and cook to desired doneness. Transfer cooked eggs to a plate.
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In the same pan, add more oil if needed.
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Cook onions for about two minutes.
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Add chopped carrots; cook for another two minutes.
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Add corn kernels, cooked quinoa, chicken powder (or seasoning granules), and salt. Mix until quinoa is warm.
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Add back the scrambled eggs to the pan along with sliced spring onions.
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Ready to enjoy, but it pairs well with fried chicken fingers or chicken nuggets.