Cook quinoa according to package instructions.
While quinoa is cooking, saute the vegetables. Heat the oil in a large wok or skillet over medium-high. Add the vegetables and cook, stirring frequently, until vegetables reach desired done-ness (note: for softer vegetables, lower the heat to medium and cover with a lid to allow them to steam), about 5 minutes.
Stir in the fresh ginger, and cook another 2 minutes (note: if adding garlic, do so now).
Add the cooked quinoa, coconut aminos, ghee, and sea salt and stir well to combine. Remove from heat.
In a small skillet, scramble the eggs in a small amount of oil or butter. Once cooked, stir the scrambled eggs into the quinoa fried rice (note: if adding green onion, do so now).
Serve with your favorite entree and enjoy).