Boil quinoa for 15 minutes covered on medium-low, fluff with fork and set aside.
Heat 1 tsp of ghee in a large pan over medium-high heat.
Add egg and scramble, remove to a plate when finished.
Add another tsp of ghee to the pan and cook carrots, onions, peas, and garlic for about 5 minutes until they are soft.
Bring heat to high and add 2 tsps of ghee to the pan.
Add in cooked quinoa, green onions, and coconut aminos and stir.
Continue to cook for about 3 minutes while stirring to brown the quinoa.
Add the eggs in, stir, then remove from heat.