Rinse quinoa under cold water, combine with water in a saucepan. Bring to boil, reduce to simmer, cover and cook for 15 minutes until fluffy.

Melt ½ tablespoon of butter in a skillet, scramble one egg for 2-3 minutes, then transfer to a plate.

In the same skillet, melt 1 tablespoon of butter and stir-fry diced carrots, chopped onion, peas, and minced garlic for 5 minutes.

Increase heat, melt 1½ tablespoons of butter, add quinoa, green onions, soy sauce, and oyster sauce. Stir for 3 minutes until heated and crispy.

Return scrambled egg to the skillet, fold into the mixture and add sesame oil.

Remove from heat, serve and garnish with green onions or sesame seeds.