In a large skillet, heat oil over medium heat. Add ham, peas and carrots and saute for about 4 minutes, stirring frequently.

Add quinoa and cook, stirring frequently, for about 3 minutes.

In a medium bowl, combine tamari, ginger and brown sugar. Stir well. Add about 3/4 of tamari mixture to pan and stir well to combine. Remove quinoa mixture and set aside.

Spray pan with nonstick cooking spray. Add eggs and scramble. Cook until eggs are set. Add eggs to quinoa mixture and stir.

Top with chopped scallions and serve with remaining tamari mixture.