Quinoa Double Egg fried Rice

Enjoy the street style egg fried rice in a healthier avatar! 

Serves: 3-4

Ingredients:

Quinoa(thoroughly washed and drained) : 1 cup
Brown Rice(Soaked for 2 hours) : 1/4 cup
Carrots(finely chopped): 1/4 cup
Onion(finely chopped): 1 cup 
Cabbage(shredded): 1 cup
Capsicum(sliced): 1/2 cup
Spring onions(finely chopped): 1/4 cup
garlic(finely chopped 7-8 petals)
Soy sauce(2 tsp)
Red Chilly sauce(2 tsp)
Schezuan Sauce(2 tbsp)
Eggs 3(scrambled, seasoned with salt and pepper)
chillies: Split 2
Pepper: 1/4 tsp
Oil: 2 tbsp
Salt to taste

Method:

1. In a pressure cooker add Quinoa and Rice with 2 cups of  water. Cook for 3 whistles on high flame and another whistle on medium flame. Turn off the gas, open the lid once the pressure is released. Fluff with a fork. Spread it over a big plate and allow it to cool. For best results cook the quinoa and rice mix 2-3 hours in advance to have it fluffy and non sticky.
2. In a wok, heat oil and garlic and green chilies. Then add all the vegetables and saute on high flame for 2 mins. Add Soy , Red chilly and schezuan sauce. Add salt and pepper. Cook for another 2 mins. 
3. Add Quinoa, Scrambled eggs mix well for 2-3 mins.
4. Garnish with Spring onions and serve hot