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Cook the quinoa as usual- wash off the saponin
in a fine strainer, toast it in a pot on a
medium-high heat burner until it sizzles, add
twice as much chicken stock, bring to a boil,
reduce heat, cover with a lid, and cook until
most of the liquid is gone and it is fluffy.
Ideally, refrigerate the quinoa for a few hours
or overnight (but not absolutely necessary).
Heat a large wok or skillet on high heat with
oil. Add in the diced ham, green onion, garlic,
ginger, and peas. Stir fry until browned. Add
in cooked quinoa, mix, and stir fry. Clear the
center of the skillet, drop in the eggs, and
scramble them. Once scrambled, mix everything
together and stir in the soy sauce, fish sauce,
and pepper. Stir fry until quinoa is brown and
resembles fried rice.
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